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Yogurt Panna Cotta With Rhubarb Compote


Yogurt Panna Cotta With Rhubarb Compote Recipe

Ingredients:
  • White gelatine 4 sheets
  • Vanilla 1/2 pod, halved lengthways
  • Cream 75 ml
  • Natural yogurt 300 g
  • Rhubarb 400 g, chopped
  • Sugar 100 g
  • Lemon 1/2, unwaxed, juiced
  • Cornflour 1/2 tsp
  • Mint leaves to garnish
Directions:
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