Vanilla Yoghurt Bavarois with Stewed Rhubarb & Strawberries

This beautiful yoghurt-based dessert from Carrig Country House on beautiful Caragh Lake, near Killorglin in Co Kerry, would make a stylish finale for a dinner party.

Makes 10:

4 sheets /15g powdered gelatine (11/4 sachets approx)
150 ml/ 1/4 pint double cream
1 vanilla pod (seeds removed)
1/2 tsp orange zest finely chopped
150g/ 5 oz caster sugar
600ml/ 1 pint natural yoghurt
350ml/ 12 fl oz double cream lightly whipped
12 sticks of rhubarb
1 punnet of strawberries

Bavarois:

Soak the gelatine in a little cold water.
Put the next four ingredients in a pan and bring to the boil.
Take off the heat and add gelatine; stir to dissolve the gelatine.
Allow to cool down, and whisk in the yohgurt.
Fold in the lightly whipped double cream.
Place in dariole (individual) moulds and allow to set in the fridge
Stewed rhubarb and strawberries:
Peel the rhubarb and cut into 4 cm/11/2 inch pieces. Lightly cook in a little water, sweetened to taste, with a grating of fresh ginger added; cook gently to avoid the rhubarb breaking up.
When the rhubarb is nearly tender, cut the strawberries in half and add them to the rhubarb; allow to infuse for a few minutes.
Turn the bavarois onto a dessert plate and serve with the rhubarb and strawberries and serve.