PANNA COTTA DREAM
STRAWBERRIES & CREAM
For our cover, we replaced the rhubarb with Produce Awards state winner Cooloola Berries Strawberries and the yoghurt with national gold medallist Drysdale Cheeses Goat Milk Yoghurt.
4 titanium-strength gelatine leaves
200g caster sugar
750g thick Greek-style yoghurt
250g sour cream
1/ 3 cup (80ml) buttermilk CITRUS-BAKED RHUBARB
11/ 4 cups (275g) caster sugar Pared zest of
1 orange, plus
1/ 3 cup (80ml) orange juice
2 thyme sprigs
2 bay leaves, roughly crushed
1 vanilla bean, split, seeds scraped
320g (about 6 stalks) rhubarb, cut into 5cm pieces or 300g hulled strawberries
1/4 cup (60ml) sweet white wine
Place gelatine in a small bowl of cold water for 5 minutes to soften.
Meanwhile, place the sugar and 3/4 cup (210g) yoghurt in a small saucepan over low heat, stirring until sugar dissolves (do not allow yoghurt to simmer).
Squeeze excess water from gelatine, then combine with 2 tbs hot water, stirring until melted and combined. Add gelatine mixture to warm yoghurt mixture, then add sour cream, buttermilk and remaining 540g yoghurt. Pass through a fine sieve into a bowl. Cover and chill for 20 minutes. Divide among 6 x 200ml dishes. Cover and chill for 3 hours or overnight until set.
Preheat oven to 180°C. Grease and line a small roasting pan with baking paper. For the citrus rhubarb, combine sugar, orange zest, thyme, bay, vanilla pod and seeds and rhubarb (or strawberries) in pan. Set aside, stirring occasionally, for 20 minutes to macerate. Pour over orange juice and wine, then cover tightly with foil. Bake for 15-20 minutes until rhubarb is just tender. Cool.
Serve panna cotta topped with rhubarb and drizzled with a little poaching liquid.
STARRING... Drysdale Cheeses Goat Milk Yoghurt (Vic) & Cooloola Berries Strawberries (Qld)