A sweet baked yoghurt and rhubarb recipe

Yoghurt and Rhubarb (Serves 4)

Ingredients Instructions
  • For the baked yoghurt: 100g condensed milk
  • 100g double cream
  • 110g Trewithen yoghurt or Greek yoghurt
  • Seeds of 1 vanilla pod
  • For the roasted rhubarb: 200g rhubarb
  • 20g caster sugar
  • 2 oranges, grated zest (use the juice for the citrus Chantilly)
  • For the confit blood orange: 30g caster sugar
  • 2 blood oranges
  • For the citrus Chantilly:
  • 100ml double cream
  • 10g icing sugar
  • 2 oranges, juiced
  • To serve: 50g sweet cicely
  • For the baked yoghurt: Preheat the oven to 1500C and the water bath to a temperature of 650C. Combine the condensed milk, double cream, yoghurt and vanilla seeds in a large bowl. Mix well, then strain through fine chinois. Divide the yoghurt mixture between your chosen serving dishes (ovenproof pots or ramekins), placing about 70g in each.
  • Arrange the pots inside a deep tray (you may find it easier to do this before adding the yoghurt mixture), then fill the tray with warm water to come one-quarter of the way up the pots, creating a bain- marie. Stretch a layer of cling film over the tray and place in the oven. Cook until the yoghurt is set; this should take about 12 minutes.
  • Once cooked, remove the cling film and leave to cool to room temperature, then chill in the fridge until needed.
  • For the roasted rhubarb: Preheat the oven to 175°c. Cut the rhubarb into batons. Toss in the sugar and orange zest, and place into an ovenproof dish. Roast for 6-8 minutes and allow to cool. Remove the roasted batons and reserve the juice.
  • For the confit blood orange: Peel the orange. Separate the flesh into segments and set aside. Remove the pith and cut the peel into fine strips. Bring a saucepan of water to the boil. Submerge the sliced peel in the water, then immediately refresh in a bowl of iced water. Blanch the peel in this way twice more, using fresh water each time. Place the sugar and 50ml water in a small saucepan over a low heat. When the sugar has completely dissolved and the mixture is gently simmering, add the orange segments and the blanched peel and poach until translucent. Allow to cool.
  • For the citrus Chantilly: Place the double cream, icing sugar and orange juice in a bowl, and mix with a whisk until the cream forms soft peaks. Spoon into a piping bag and store in the fridge until required.
  • To serve: Spoon some of the rhubarb liquid onto each set yoghurt pot and dot with the citrus Chantilly. Top with the blood orange segments and rhubarb pieces.

Recipe © The Royal Navy | https://royalnavyshop.co.uk/