Yogurt Panna Cotta with Rhubarb Compote

Ingredients

• 6 sheets of white gelatin
• 1 Vanilla bean
• 300 g heavy cream
• 50 g coconut palm sugar
• 300 g Yogurt (3.5% fat)
• 0.5 organic lemon (juice and zest)
• 400 g rhubarb
• 50 g agave syrup
• 0.5 tsp cornstarch

Instructions

1. 1.

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

2. 2.

   Remove the vanilla bean. Squeeze out excess water from gelatin and dissolve it in the warm cream, then continue cooling. When the cream starts to thicken, fold in yogurt and mix in 1 tsp lemon juice and zest. Rinse small molds with cold water, fill them with the mixture and refrigerate for 4 hours.

3. 3.

   Meanwhile clean, wash and cut rhubarb into small pieces. In a small pot combine agave syrup and remaining lemon juice, cook over medium heat until firm but still crisp, about 5 minutes. Dissolve cornstarch in a little cold water. Add this to the rhubarb, bring to a boil once, remove from heat and let cool.

4. 4.

   Just before serving briefly dip molds in hot water, then break them onto four plates and spoon the rhubarb compote over the panna cotta.