Elderflower panna cotta with poached rhubarb and mint

Ingredients

Dairy

  • 150ml of whole milk
  • 250ml of double cream

Store Cupboard

  • 80g of caster sugar, for the elderflower, or 20g if you’re using elderflower cordial
  • 1 tsp vanilla essence
  • 2 1/2 gelatine leaves

Beverages

  • water, a splash