Yogurt Panna Cotta with Rhubarb

Ingredients

• 400 g rhubarb
• 50 g agave syrup
• 1 tbsp Lemon Juice
• 0.5 tsp cornstarch
• 4 sheets white gelatin
• 1 Vanilla bean
• 300 ml heavy cream
• 50 g Coconut sugar
• 300 g yogurt (0.1% fat)

Instructions

1. 1.

   Wash, trim and cut the rhubarb into small pieces. Mix with agave syrup and lemon juice in a small saucepan and cook over medium heat until just tender. Meanwhile, whisk the cornstarch into a little cold water. Add the starch mixture to the rhubarb, bring to a boil once, remove from heat and let cool.

2. 2.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Bring the cream, coconut sugar, vanilla seeds and whole bean to a boil in a saucepan. Simmer over medium heat for about 3 minutes, then remove from heat and let cool for about 5 minutes.

3. 3.

   Remove the vanilla bean. Squeeze out excess water from the gelatin and dissolve it in the warm cream (do not reheat). Let continue cooling. When the cream starts to set, fold in the yogurt and divide the mixture among six small bowls. Chill for about 4 hours. Just before serving spoon the rhubarb compote over each portion.