Serve this panacotta recipe with rhubarb stewed with orange zest and vanilla sugar, pistachios and a toffee ball.
Place cream and sugar in saucepan over medium heat, scrape out vanilla bean seeds into cream and add vanilla bean. Stir until sugar dissolves, bring to the boil and remove from heat. Place the gelatine sheets into small bowl and cover with cold water.
Pour 125 mls (1/2 cup) of the cream mixture into a bowl and when gelatine has softened squeeze out excess water and add to the cream mixture. Whisk with a fork until smooth and dissolved.
Pour gelatine mixture back into saucepan and stir until completely dissolved.
Add yoghurt and whisk until smooth.
Pour into moulds and chill for approx. 3 hrs before serving.
Serve the panacotta with rhubarb stewed with orange zest and vanilla sugar, pistachios and a toffee ball.
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