Greek Yogurt Panna Cotta

Yogurt-Greek

Strawberry-Rhubarb Sauce

  • 1 ⁄ 4 pound rhubarb, cut into 1 ⁄ 2-inch slices
  • 1 ⁄ 4 cup sugar
  • 1 tablespoon fresh orange juice
  • 1 cup hulled and sliced strawberries (about 6 ounces), plus a few more for garnish

Panna Cotta

  • 1 cup whole milk
  • 1-inch piece vanilla bean, split lengthwise
  • 2 cups plain drained whole-milk yogurt or Greek whole-milk yogurt
  • 1 ⁄ 4 cup plus 2 tablespoons sugar
  • Pinch of kosher or sea salt
  • 1  1 ⁄ 4 teaspoons powdered unflavored gelatin

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