Rose-scented yogurt creams with rhubarb
Prep
15 mins
Cook
30 mins
Servings
6
Difficulty
Medium
There's something wonderfully elegant about these rose scented yogurt creams, yet they're surprisingly simple to make. The combination of delicate floral notes with sharp rhubarb feels special enough for entertaining, but the whole thing comes together in under an hour. I love using Greek yogurt here because it's packed with protein and probiotics that support digestion, while also keeping the creams beautifully light and tangy. The best part? This is genuinely one of the easiest desserts I make when I want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 300 mlsdouble cream
- 100 mlsmilk
- 1unwaxed lemon(2 broad strips pared zest)
- 3dr oetker platinum leaf gelatine(sheets Dr Oetker Platinum Grade Leaf Gelatine)
- 3 tbspicing sugar(sifted)
- 150 gramsfage total 5% fat natural greek yoghurt( natural Greek-style yogurt)
- 2 tsprose water(to taste)
- 400 gramsforced rhubarb(stalks equal thickness if possible)
- 85 gramscaster sugar
- 150 mlspomegranate juice((100% juice, not pomegranate juice drink))
Detail level
Instructions
- 1
Put the cream and milk into a small saucepan with the lemon zest. Simmer over a moderate heat for 5-6 minutes. The mixture will reduce a little. Soak the gelatine leaves in a bowl of cold water for a few minutes. They will soften and have a slippery texture.
- 2
Remove the cream mixture from the heat and stir in the icing sugar. Once dissolved, squeeze out any excess moisture from the gelatine and add to the mixture. It should be warm enough to melt the gelatine, but not hot enough to affect its setting properties.
- 3
Stir in the yogurt until smooth, then the rose water, to taste. Remove the lemon zest, then pour the mixture into 6 teacups and set aside. Once cool, cover and chill until set. Remove from the fridge 20 minutes before serving or they’ll be too firm.
- 4
For the rhubarb, preheat the oven to 180ºC, gas mark 4. Trim the stalks, cut into 3cm lengths, then put into a large ovenproof dish. Sprinkle the sugar over and add the pomegranate juice. Cover tightly with foil and bake for 30-35 minutes, stirring gently halfway, or until tender but not falling apart. Uncover and leave to cool completely.
- 5
To serve, spoon some of the rhubarb on top of each cream and, if there’s any left, offer the rest on the side.
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