Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

METHOD:

To make the sauce:

1. Put the rhubarb, sugar, and orange juice in a saucepan

2. Bring to a simmer over medium heat, stirring to dissolve the sugar

3. Cover and reduce the heat to low. Simmer gently until the rhubarb has softened completely, about 10 minutes

4. Watch carefully, as the mixture wants to boil up and over

5. Stir in the strawberries and cook, uncovered, stirring often, until they soften slightly, about 2 minutes

6. Puree the mixture in a food processor or blender. Refrigerate, covered, until chilled

To make the panna cotta:

1. Put the milk in a small saucepan. Using the tip of a paring knife, scrape the vanilla bean seeds into the milk, and then add the pod to the milk as well. Bring to a simmer over medium heat. Cover, remove from the heat, and let it steep for 30 minutes. Remove the vanilla bean podspan>

2. In another bowl, whisk together the yogurt, sugar, and salt. Sprinkle the gelatin over the warm milk mixture and let soften for 5 minutes. Return the saucepan to medium heat and bring the milk to a simmer, whisking constantly until the gelatin completely dissolves. Cool for 5 minutes

3. If you prefer to serve from glasses, parfait-style: Spoon about 2 tablespoons of the strawberry-rhubarb sauce into the bottom of each of six 6–to 8–ounce glasses. Divide the yogurt mixture equally among the glasses. Cover the glasses with plastic wrap and refrigerate until set, at least 3 hours. Garnish each glass with a fresh sliced berry, if desired

Recipe presented by Breville