Yogurt panna cotta with roasted rhubarb and granita from Waitrose Food Magazine, January 2016: Health Special (page 42) by Tom Hunt

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Notes about this recipe

  • eeeve on January 31, 2016

    This is nice, but it doesn't come close to the creaminess of proper panna cotta. It's really just very set vanilla-flavoured yoghurt. A good one to have in one's repertoire, though, due to the low calorie count. The roasted rhubarb works well here, though other fruit compotes would be just as suitable. I only made the rhubarb compote - was too lazy to also faff about with the granita.

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