Preparation

1

Step 1

Let the gelatin soak in cold water according to the package directions. Bring the cream, milk, and sugar to a boil in a saucepan, then remove from the heat.

2

Step 2

Squeeze out the soaked gelatin and dissolve it in the hot cream mixture. Stir in the lime zest and vanilla seeds, let it cool slightly, then stir in the yogurt.

3

Step 3

Pour the mixture into prepared serving jars, such as 140-ml WECK tapered jars. Place the glass lid on the jar, put it in the refrigerator overnight, and let it set.

4

Step 4

To serve, turn the panna cotta out onto plates and spoon some rhubarb compote over it. Garnish with fresh strawberries.

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 5.0 sheets Gelatine
  • 200.0 g Cream
  • 200.0 g Milk
  • 100.0 g Sugar
  • Zest of an organic lime
  • 0.5 Pulp of vanilla pod
  • 200.0 g Yoghurt
  • 1.0 jar Rhubarb jelly
  • Strawberries to garnish