This is a great summer dessert. Panna cotta is an egg-less custard that is thickened with gelatin. When we served this at The Langley Farmers market we used the borage honey from BC Buzz honey, yogurt from Agassiz Farm House and rhubarb from Close to Home Organics

Honey-yogurt panna cotta with candied rhubarb

Panna cotta:

½ cup milk

4 sheets gelatin

1 ½ cups cream

½ cup honey

¾ cup yogurt

1 tsp vanilla

Soak gelatin sheets in ½ cup milk till soft. Meanwhile bring cream, honey, and vanilla to a simmer, then remove from heat. Add to the cream mixture the softened gelatin sheets and the milk, stir till gelatin fully melted. Allow mixture to cool for several minutes, then add yogurt. Pour mixture in ceramic ramekins 4 x 4oz ramekins, allow to chill overnight.

For Rhubarb:

¾ cup sugar

¼ cup water

375 gr. chopped rhubarb

Bring sugar and water to a boil, and continue cooking till a light golden brown. Add rhubarb, stirring until cooked, approx. 4-5 minutes. Allow to cool.

To serve:

Pop panna cotta onto small dessert plate and place candied rhubarb around.