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Greatest plates · Dessert
Vanilla Panna Cotta with Roasted Rhubarb
Silky, just-set vanilla panna cotta boosted with Greek yoghurt and milk for real protein, topped with tangy roasted rhubarb. A make-ahead Italian dessert that feels indulgent but delivers over 6 g protein a serve.
Serves 4Prep 20 minCook 25 minDessertdairy
Containsdairy
Protein 8%Carbs 36%Fat 56%
About 352 kcal a serve — 7 g protein, 32 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Bloom the gelatine
bloomSprinkle the powdered gelatine over the cold water in a small cup and leave to swell for 5 minutes.
In the cupprep →
5 min
Warm the dairy
heatCombine the cream, milk, caster sugar and vanilla in a saucepan. Heat gently over medium, stirring, until steaming and the sugar dissolves — do not let it boil.
In the saucepancook →
medium, 4-5 min
Dissolve gelatine
setTake the pan off the heat. Add the bloomed gelatine and stir until fully dissolved. Let the mixture cool for 5 minutes.
In the saucepancook →
off heat
Whisk in yoghurt
combineWhisk the Greek yoghurt into the warm cream mixture until smooth. This lifts the protein while keeping the panna cotta tangy and light.
In the saucepancook →
whisk smooth
Pour and chill
chillDivide the mixture between four 180 ml serving glasses or ramekins. Cover and refrigerate at least 4 hours, or until set.
4 hr+
Roast the rhubarb
roastPreheat oven to 180°C. Toss the rhubarb with the caster sugar, orange juice and zest in a baking dish. Roast 15-20 minutes until tender but still holding shape. Cool completely.
In the baking dishroast →
180°C, 15-20 min
Serve
finishSpoon the cooled roasted rhubarb and its syrup over each set panna cotta and serve.
Cook's notePanna cotta can be made a day ahead. For a firmer set to turn out of ramekins, increase gelatine to 8 g.
Want it lighter?
about 70 kcal less a serve, all swaps taken
These swaps keep the panna cotta setting reliably (gelatine still does the work) while cutting cream and sugar. The texture will be a touch lighter and less richly coating on the tongue, and the topping slightly more tart — but it stays silky and holds its set.
250 ml Thickened cream → 150 ml thickened cream plus 100 ml extra full-cream milk
Cuts a big chunk of saturated fat. The panna cotta will be a little less voluptuous and coating, but with the yoghurt and gelatine it still sets silky. Slightly cleaner, milkier flavour.
60 g Caster sugar → 40 g caster sugar
Reduces sugar in the custard by a third. Noticeably less sweet — the yoghurt tang comes through more, which suits the tart rhubarb but won't taste as dessert-sweet.
40 g Caster sugar (for rhubarb) → 25 g caster sugar plus a little extra orange juice
The roasted rhubarb will be sharper and more tart, with slightly more liquid; lean on the orange for natural sweetness.
Estimated per serve
352 kcal · 7 g protein · 32 g carbs · 22 g fatestimates, within ~10%
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