VANILLA AND LEMON PANNACOTTA WITH POACHED RHUBARB

PREP TIME: 20 MINS

(+ 6 HOURS SETTING) COOK TIME: 10 MINS SERVES 6 (AS A DESSERT)

80ml (1/3 cup) boiling water

1 Tbsp powdered gelatine

390g (11/2 cups) Greek-style

natural yoghurt

375ml (11/2 cups) low-fat milk

1 tsp vanilla bean paste

Zest of 1 lemon

1/2 cup granulated sugar substitute

Poached rhubarb

250g rhubarb, ends trimmed,

washed, cut into 4cm lengths Juice of half an orange 2 Tbsp water

1 cinnamon stick, broken

2 Tbsp granulated sugar substitute

1 Put boiling water in a small, heatproof bowl. Sprinkle over gelatine. Stir until gelatine almost dissolves. Put in the microwave and cook on high/100% for 10 seconds. Stir well. Set aside.

2 Put the yoghurt, milk, vanilla bean paste, lemon zest and sugar substitute in a large bowl. Whisk well to combine. Add the gelatine and mix until well combined.

3 Pour the mixture evenly between 6 x 160ml (2/3 cup) dariole moulds. Place on a tray and put in the fridge for 6 hours, or until set. 4 Meanwhile, to make the poached rhubarb, put the rhubarb, orange juice, water, cinnamon and sugar substitute in a medium saucepan. Stir over medium heat until liquid comes to a simmer. Reduce heat to medium-low and simmer, covered, for 6-8 minutes or until the rhubarb is almost tender. Set aside, covered, for 10 minutes. Transfer to a dish and set aside to cool to room temperature.

5 To serve, rub a warm damp cloth over the base of the moulds and turn out onto serving plates. Spoon the rhubarb over the top of the pannacotta and serve.