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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)

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