Elderflower panna cotta with poached rhubarb and mint



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

Store Cupboard

  • 40g of caster sugar, for the elderflower, or 20g if you’re using elderflower cordial
  • 40g of caster sugar, for the rhubarb
  • 1 tsp vanilla essence
  • 2 1/2 gelatine leaves

Salad & Fresh Herbs

  • 4 elderflowers, large heads, or 2 tbsp elderflower cordial
  • mint, a few sprigs

Fruit & Vegetables

  • 200g of rhubarb, cut into batons


  • water, a splash