The creamiest protein panna cotta, made with Greek yogurt, vanilla bean and vanilla whey protein powder. Topped with rhubarb cooked in orange juice and honey for a refreshing and light dessert.
Place the warm water into a small bowl and sprinkle over the gelatine. Set aside for 5 minutes so the gelatine can soften.
Place the milk and vanilla bean paste into a small pot and bring almost to a simmer then remove from the heat, pour in the softened gelatine mixture from the small bowl and stir together. Set aside to cool down to lukewarm.
In a medium bowl, combine the yogurt, protein powder and honey. Whisk until smooth. Gradually whisk in the lukewarm milk mixture until fully combined.
Divide between 4 glasses and place in the fridge to chill until set, around 1-2 hours.
Meanwhile prepare the rhubarb: Place the lengths of rhubarb into a pot with the orange juice, orange zest and honey. Bring to the boil over a low heat and, once boiling, cook for 2 minutes then remove from the heat and cover with a lid. Set aside at room temperature to cool (you get a better colour from it by leaving it to sit for at least 1 hour).
Serve: Top each panna cotta with some of the rhubarb and its juice and serve.
You can easily change the vanilla protein powder for one of our fruit-flavoured versions. We think our strawberry whey protein powder works perfectly with the flavours of rhubarb & orange in this recipe.
Free Body Check
Want to improve your nutrition? Our Body Check will help!
- Personal BMI Calculation
- Helpful nutrition advice
- Products to help hit your goal