Photo of Orange blossom panna cotta with rhubarb by WW

Orange blossom panna cotta with rhubarb

9
9
9
SmartPoints® value per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Sweet, boiled rhubarb is the perfect topping for creamy panna cotta – your guests are sure to be impressed with this exotic dessert

Ingredients

skim milk

½ cup(s)

caster sugar

¼ cup(s)

gelatine

2 tsp

low-fat Greek yoghurt

500 g

rhubarb

4 individual, cut into 5cm lengths

orange rind

1 tsp, finely grated

orange juice

2 tbs

Instructions

  1. Lightly spray four ¾-cup (185ml) capacity cups or metal moulds with oil. Place milk and sugar (reserve 1 tablespoon for later) in a small saucepan over medium heat. Stir until sugar has dissolved. Bring to the boil and remove from heat. Sprinkle gelatine over milk mixture and whisk until gelatine has dissolved. Transfer to a medium heatproof jug. Cool to room temperature.
  2. Add yoghurt and orange blossom water to milk mixture and whisk until smooth. Pour mixture into prepared cups or moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.
  3. Meanwhile, place rhubarb, reserved sugar, rind and juice in a medium saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer for 4–5 minutes or until rhubarb is tender. Transfer to a bowl. Cool.
  4. Dip each cup or mould briefly in hot water and turn panna cottas onto serving plates. Serve topped with rhubarb mixture.

Notes

TIP: Popular in Middle Eastern sweets and desserts, orange blossom water (also known as orange flower water) is a concentrated citrus flavouring made from orange blossoms. It is available from gourmet food stores, delicatessens and Middle Eastern grocery outlets.

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