Orange & Yoghurt Pannacotta with Poached Rhubarb
There's nothing quite like celebrating Mum with a homemade dessert that captures the essence of spring. This elegant Orange & Yoghurt Pannacotta with Poached Rhubarb is the perfect Mother's Day treat – light, seasonal and utterly impressive.
As March gives way to April, two seasonal treasures align perfectly in this stunning dessert. The bright, zesty notes of orange infuse a silky-smooth pannacotta, while champagne rhubarb – that gloriously pink variety that appears fleetingly in early spring – provides a beautiful contrast in both flavour and colour.
Spring's Perfect Pairing: Citrus & Rhubarb
This Orange & Yoghurt Pannacotta recipe strikes the perfect balance between creamy indulgence and refreshing lightness. The addition of Greek yoghurt lends a subtle tanginess that complements the sweet, citrus notes beautifully. Topped with delicately poached rhubarb, it's a sophisticated yet surprisingly simple dessert that celebrates the season's finest ingredients.
Why It's Perfect for Mother's Day
The beauty of this make-ahead dessert for Mother's Day is that it allows you to spend less time in the kitchen and more time celebrating with Mum. Prepare the pannacotta the day before, and simply poach your rhubarb while enjoying a leisurely lunch. The result is an elegant finale that looks as though you've spent hours crafting it.
This light spring dessert is ideal after a Mother's Day lunch or dinner – substantial enough to feel special yet refreshing enough not to overwhelm. The vibrant pink rhubarb against the creamy white pannacotta creates a stunning visual that's sure to impress.
To prepare the Orange & Yoghurt Pannacotta with Poached Rhubarb
Serves 4
Infuse the base: Place cream, milk, sugar, vanilla pod and seeds, and orange skins into a heavy-based saucepan. Warm over medium heat, stirring regularly until sugar dissolves. Heat but don't allow to boil, then remove from heat and strain.
Add gelatine and yoghurt: Squeeze excess water from soaked gelatine and whisk into the warm mixture, followed by the Greek yoghurt, until fully incorporated.
Set the pannacotta: Divide into moulds or serving dishes and refrigerate for several hours, ideally overnight.
Prepare for poaching: For the rhubarb, preheat oven to 100°C/80°C Fan. Bring the sparkling wine, sugar and water to a boil in a saucepan.
Poach the rhubarb: Place the trimmed rhubarb in a baking dish, pour over the warm wine mixture, and cover with foil.
Bake gently: Bake for 10 minutes, then check – the rhubarb should be tender but still firm enough to retain its shape.
Serve: To serve, briefly dip moulds in hot water if turning out, then accompany with the gloriously pink poached rhubarb.
Ingredients
For the pannacotta:
- 180ml cream
- 90ml milk
- 90g caster sugar
- ½ vanilla pod, split & seeds scraped (or 1½ tsp vanilla extract)
- 1 orange, skin removed with a vegetable peeler
- 180g Greek yoghurt
- 1½ sheets of gelatine, soaked in cold water
For the poached rhubarb:
- 140ml sparkling white wine
- 100g caster sugar
- 125ml water
- 4 rhubarb stalks, trimmed & cut into 7cm lengths
Chef's Tips for Perfect Pannacotta
Getting the set right: The perfect pannacotta should wobble like a gentle jelly – not too firm and never rubbery. If you're nervous about the setting, start with this recipe's measurement of gelatine and adjust in future batches to suit your preference.
Choosing your rhubarb: Look for the vibrant pink champagne rhubarb varieties in early spring. These tender stalks require less cooking and maintain their beautiful colour. Avoid older, greener stems which can be stringy and require longer cooking.
Make it your own: This creamy citrus dessert can be adapted in countless ways. Replace orange with lemon for a sharper flavour, or try blood oranges when in season for a stunning colour. The rhubarb compote can be swapped for different fruit compotes throughout the year – berries in summer or poached pears in autumn.
Presentation matters: For an elegant dinner party dessert or special Mother's Day treat, consider setting your pannacotta in interesting moulds or serving glasses. Clear glasses showcase the beautiful layers, while turning them out onto plates creates a more traditional appearance.
Why This Pannacotta Recipe Works
The secret to this successful yoghurt pannacotta recipe lies in its balanced flavours and perfect texture. The combination of cream and Greek yoghurt creates a silky mouthfeel with just enough tanginess to prevent it from becoming too rich or cloying.
The infusion of orange and vanilla brings warmth and complexity, while the poached rhubarb offers a bright, slightly tart counterpoint that cuts through the creaminess beautifully. The sparkling wine in the poaching liquid adds a subtle sophistication to the fruit compote for pannacotta.
More Ideas for Serving Your Pannacotta
This versatile dessert can be adapted to suit any Mother's Day celebration:
- For a more casual Mother's Day brunch, serve the pannacotta in small glasses with the rhubarb spooned over top.
- Create a dessert bar where family members can add their preferred amount of rhubarb compote and perhaps some additional toppings like crushed amaretti biscuits or toasted nuts.
- For a truly special occasion, add a small glass of dessert wine alongside – a Sauternes or late-harvest Riesling pairs beautifully with the orange and rhubarb.
The Perfect End to a Mother's Day Celebration
There's something deeply meaningful about preparing a homemade dessert for Mother's Day. This Orange & Yoghurt Pannacotta with Poached Rhubarb is a light spring dessert that feels both special and seasonal.
By choosing this make-ahead dessert recipe, you're giving yourself the gift of time to enjoy with Mum while still presenting a show-stopping finale to your celebration. The beautiful contrast of creamy pannacotta and vibrant rhubarb creates not just a delicious dessert, but a lasting memory of a day spent celebrating together.
This recipe is from one of our unique "Friday Night Supper Club" evenings at Dublin Cookery School. Join us to master more dinner party dishes!
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