700 gm Greek-style yoghurt300 mlpouring cream110 gmorange-blossom honey (see note)Finely grated rindof ½ orange1 tsporange-blossom water5titanium-strength gelatine leaves, softened in cold water for 5 minutesTo serve:pomegranate seeds (optional)Poached rhubarb 300 gmcaster sugar1 bunchrhubarb, shaved lengthways on a mandolin
Whisk yoghurt and cream in a large bowl until smooth, set aside. Bring honey, orange rind and orange-blossom water to the simmer in a small saucepan. Squeeze excess water from gelatine, then add to honey and stir to dissolve. Whisk honey mixture into yoghurt mixture, then divide among six 200ml dariole moulds. Refrigerate until set (4 hours-overnight).
For poached rhubarb, bring sugar and 500ml water to the boil in a saucepan over medium-high heat. Place rhubarb in a heatproof bowl, add hot syrup, stir to combine, stand for 30 seconds, then drain syrup back into saucepan. Bring syrup back to boil and repeat twice or until rhubarb is just cooked, then refrigerate rhubarb in syrup until chilled.
Dip yoghurt moulds briefly in hot water, turn out onto plates, top with rhubarb, drizzle with syrup, scatter with pomegranate seeds and serve.
Note Orange-blossom honey is available from select supermarkets. If it's unavailable, substitute another honey.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.