Greek yogurt panna cottas with rhubarb compote

First, to make the panna cottas, put the gelatine into a bowl and cover with cold water, then leave to one side until it becomes floppy. Next pour the milk into a saucepan and heat gently. Slit the vanilla pod on one side and open it up. Using the tip of a sharp knife, scrape out the sticky seeds and add to the milk with the empty pod and the honey. Bring this gently to the boil and remove from the heat when it starts to bubble around the pan sides. Now drain off the gelatine sheets, squeezing out any excess water and stir into the hot milk until dissolved. Then beat in the yogurt until smooth and pour through a sieve into a bowl.

You can pour the mix into moulds now, but the vanilla seeds will sink to the bottom. So it's better to allow the mixture to cool then chill it in the fridge, stirring every 30 minutes or so, until it begins to set around the edges. As the mixture thickens you can then decant it into 4 lightly oiled, round metal moulds (of about 125ml capacity) or ramekins. Then chill for about 3 hours until completely set. While the panna cottas are chilling, make the compote. Trim the rhubarb and cut into 3cm lengths. Heat the sugar with 100ml of water in a medium saucepan, stirring until dissolved. Add the rhubarb and bring to the boil. Simmer very gently for about 5 minutes, trying to keep the rhubarb pieces intact if possible. Remove and leave to cool. When the compote is cooled, run a table knife around the panna cottas, shake them out, onto small dessert plates and serve the compote alongside. Sprinkle with the pistachios and serve. Gorgeous!