Protein Panna Cotta

Name: Protein Panna Cotta
Total time: 30 min
Ingredients: warm water; powdered gelatine; semi-skimmed milk; vanilla bean paste; 0% fat Greek yogurt; Whey Protein Vanilla; runny honey; rhubarb, cut into 3cm lengths; finely grated orange zest; freshly squeezed orange juice

with sweet-sour rhubarb and orange

30 min

Protein Panna Cotta with poached rhubarb and orange in a glass

By Izy Hossack
May 20, 2022

Why trust us?

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.

Ingredients

4 Persons

2 tbsp

warm water
0.75 tsp

powdered gelatine
125 ml

semi-skimmed milk
0.5 tsp

vanilla bean paste
230 g

0% fat Greek yogurt
20 g

Whey Protein Vanilla
2 tsp

runny honey

FOR THE RHUBARB:

150 g

rhubarb, cut into 3cm lengths
1 tsp

finely grated orange zest
60 g

freshly squeezed orange juice
2 tbsp

runny honey

Preparation

1

Place the warm water into a small bowl and sprinkle over the gelatine. Set aside for 5 minutes so the gelatine can soften.
2

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.
3

In a medium bowl, combine the yogurt, protein powder and honey. Whisk until smooth. Gradually whisk in the lukewarm milk mixture until fully combined.
4

Divide between 4 glasses and place in the fridge to chill until set, around 1-2 hours.
5

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).
6

Serve: Top each panna cotta with some of the rhubarb and its juice and serve.
1

Enjoy!