Recipe for: Yogurt panna cotta with rhubarb and almond crumble - photo 1
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Recipe for: Yogurt panna cotta with rhubarb and almond crumble

New Year's Eve Desserts 90 min Medium 3 wyświetleń ~31.10 PLN * - (0)
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Description

Light, spring panna cotta based on natural yogurt with a tangy rhubarb compote and crunchy almond crumble. The dish combines the creamy, slightly tangy texture of panna cotta with the intense aroma of rhubarb and a hint of honey, along with the nutty crunch of almonds. An ideal idea for New Year's Eve in a fit version — less fatty cream, while the yogurt base makes the dessert lighter yet still velvety. Serve chilled in small bowls or glasses, decorated with fresh mint for contrast and freshness.

Ingredients Used

Ingredients (15)

Servings:
4
  • Natural yogurt 500 g
  • Milk 200 ml
  • Heavy cream 50 g
  • Gelatin 7 g
  • Rhubarb 400 g
  • Honey 30 ml
  • Lemon juice 30 ml
  • Almond 40 g
  • Oat flour 40 g
  • Oat flakes 30 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla bean 0.6 szt. (~3 g)
  • Agar-agar 4 g
  • Fresh mint 0.3 pęczków (~10 g)
💰 Szacowany koszt dania: ~31.10 PLN (7.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Panna cotta

1

Prepare all the ingredients and dishes: 4 small bowls or glasses (about 150-200 ml each). Measure out the yogurt, milk, and cream. Prepare the gelatin: pour 7 g of gelatin into a small bowl. Pour 30 ml of cold water over the gelatin and let it sit for 5-7 minutes until it swells (it should absorb the water and form a thick, gelatinous mass).

Use a small glass bowl for the gelatin. If you are using gelatin sheets instead of powder, adjust the amount according to the package (usually 3-4 sheets = about 7 g).
2

In a medium saucepan, combine the milk and cream. Heat over low heat, stirring with a wooden spoon, until small steam and bubbles begin to form at the edges (do not let it boil). Cook for 1-2 minutes to allow the ingredients to combine. If using a vanilla bean, split it lengthwise, scrape the seeds with a knife, and add to the milk along with the pod.

Ingredients: Milk, heavy cream, Vanilla bean
Use a heavy-bottomed pot to prevent burning. The temperature should be warm, but not boiling (about 80°C). Remove the vanilla pod before the next step.
3

To the heated milk removed from the heat, add the swollen gelatin. Stir vigorously for 30-60 seconds until the gelatin is completely dissolved and the mixture is smooth. There should be no visible lumps. Then let the mixture cool slightly for 5 minutes (it should be warm, but not hot).

Ingredients: Milk, heavy cream
Use a whisk or spoon to dissolve the gelatin. If the gelatin does not dissolve, gently heat it for another 10-20 seconds, stirring constantly.
4

In a large bowl, combine natural yogurt with honey (30 g). Gradually pour the warm, but not hot, milk and gelatin mixture into the yogurt in a thin stream, whisking simultaneously to ensure the mixture is smooth and lump-free. Taste and adjust with honey if necessary — the mixture should be gently sweet and slightly tangy.

Ingredients: Natural yogurt, Honey
Use a rubber spatula to scrape the mixture from the sides of the bowl. Stir just until combined — overmixing will incorporate air bubbles.
5

Pour the panna cotta mixture into the prepared cups or glasses (about 150-170 ml in each). Leave to cool slightly at room temperature for 20 minutes, then cover with plastic wrap (so that the wrap touches the surface of the mixture to prevent a skin from forming) and place in the refrigerator for at least 4 hours, preferably 6 hours, until the panna cotta sets.

Ingredients: Natural yogurt
Use a funnel or a jug with a spout to pour the mixture evenly. Chilling in the fridge is key — the panna cotta is ready when the center is springy and holds its shape.

Rhubarb sauce

6

Prepare the rhubarb: wash the stalks, peel off any tough fibers with a knife if necessary, and cut into 1-2 cm pieces. In a pot, place the chopped rhubarb, add honey (20 g — part of the 30 g can be used for the filling, part for the sauce) and lemon juice (30 ml) along with 60 ml of water. Heat over medium heat, stirring, until the rhubarb softens and starts to break down (about 6-8 minutes).

Ingredients: Rhubarb, Honey, Lemon juice
Use a wide saucepan to cook the rhubarb evenly. If you want a more uniform sauce, gently mash the pieces with a spoon or briefly blend with an immersion blender.
7

Cool the prepared rhubarb sauce to room temperature, then chill it in the refrigerator. The sauce should have a thick but liquid consistency — it will thicken a bit after cooling. If the sauce is very sour, add a little honey.

Ingredients: Rhubarb, Honey
Pour the sauce into a clean bowl and cover it with plastic wrap to prevent a skin from forming. Chilling takes about 30-60 minutes.

Almond Crumble

8

Preheat the oven to 180°C (fan 160°C). In a bowl, mix oat flour (40 g), rolled oats (30 g), chopped almonds (40 g), butter (30 g) cut into cubes, honey (10 g), and a pinch of salt (1 g). Use your fingers to rub the butter into the dry ingredients until clumps of various sizes form — this will ensure crispiness after baking.

Ingredients: Oat flour, Oat flakes, almond, Butter, Honey, Salt
Use a knife to chop the almonds or a blender on pulse if you want finer pieces. Do not process the mixture for too long; the chunks should remain uneven.
9

Spread the crumble evenly on a baking sheet lined with parchment paper and bake for 10-12 minutes, stirring halfway through, until golden and crispy. Once baked, set aside to cool completely — it will become even crunchier.

Ingredients: Oat flour, Oat flakes, almond, Butter
Use a wide baking tray and evenly spread the crumble. Keep a close eye on the oven in the last few minutes — the almonds brown quickly.

Assembly and serving

10

Remove the panna cotta from the fridge. Top each portion with 2-3 tablespoons of chilled rhubarb sauce. Sprinkle the top with a portion of almond crumble (about 15-20 g per portion) to maintain the contrast between the creamy mass and the crunchy texture.

Ingredients: Natural yogurt, Rhubarb, almond, Fresh mint
For decoration, use a teaspoon for neatly applying the sauce and a small spoon for sprinkling the crumble. Additionally, you can add fresh mint for color and aroma (optional ingredient).
11

Serve the dessert chilled. If you prepare the panna cotta in advance, store it in the refrigerator covered with plastic wrap for up to 48 hours. Keep the crumble separately in an airtight container and add it just before serving to maintain its crunchiness.

Ingredients: almond
Use an airtight container for the crumble and take the panna cotta out of the fridge 5 minutes before serving, so the sauce gently softens the top while the dessert remains chilled.

Fun Fact

💡

Panna cotta comes from northern Italy (Piedmont) and literally means 'cooked cream'. In the yogurt version, the dish takes on a lighter character and has become popular as an alternative to heavier desserts.

Best for

Sylwester Wiosenne przyjęcie Lekki deser po obiedzie

Tips

🍽️ Serving

Serve the chilled panna cotta in transparent cups to showcase the layers. Add the crumble just before serving. For aesthetics, place a piece of caramelized rhubarb or a thin slice of lemon next to it. It can be served with herbal tea as a digestif.

🥡 Storage

Panna cotta: store covered in the refrigerator for a maximum of 48 hours. Crumble: store separately in an airtight container for up to 5 days at room temperature. Rhubarb sauce: in a closed jar in the refrigerator for up to 3 days. Do not freeze panna cotta — gelatin loses its structure after thawing.

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