CREAMY PANNA COTTA

PANNA COTTA is traditionally made with lots of double cream, but I’ve created these with semi-skimmed milk and fat-free Greek yoghurt, lightly set with gelatine. Top with either fresh berries or a luscious rhubarb compote (see below). Serves 6

3 gelatine sheets 1 vanilla pod or 1tsp vanilla bean paste 75ml (2½fl oz) double cream 250ml (9fl oz) semi-skimmed milk 50g (1¾oz) caster sugar 300g (10½oz) fat-free Greek yoghurt 100g (3½oz) fresh raspberries 75g (2¾oz) fresh blueberries Put the gelatine sheets in a bowl of cold water and leave to soak for five minutes. Split the vanilla pod in half lengthways and scrape out the seeds. Put the double cream, milk, scraped vanilla seeds and sugar into a saucepan and heat though gently, stirring occasionally, until the sugar dissolves. Remove from the heat. Take the softened gelatine sheets in one hand and squeeze any excess water back into the bowl. Drop the gelatine into the warm cream and stir until dissolved. Pour the mixture into a large jug and whisk in the Greek yoghurt. Working quickly, pour the cream mixture into six separate 175ml (6fl oz) ramekins or little dishes and place them on a tray. Dot with fresh raspberries and blueberries. Cover with clingfilm and chill for four hours or until set. RHUBARB COMPOTE: Calories per serving: 17 to serve six; 33 to serve three. 150g (5oz) slender pink rhubarb sticks 2 tbsp caster sugar 1 tbsp cornflour Cut the slender pink rhubarb into 2.5 cm (1in) lengths and put the pieces in a wide saucepan, large enough for the rhubarb to cover the base in a single layer. Sprinkle with the caster sugar and the cornflour and toss lightly. Pour over 4tbsp cold water and swish about the pan for a few seconds until the cornflour dissolves. Cover and place over a gentle heat. Cook for 4-5 minutes or until the rhubarb is tender but still holding its shape. Don’t stir, but lift the pan and swirl the rhubarb occasionally as it cooks. Serve warm or cold. Serves six as a topping or three as a dessert.