Elderflower panna cotta with poached rhubarb and mint
by Food Urchin
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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
Salad & Fresh Herbs
4 elderflowers, large heads, or 2 tbsp elderflower cordial
mint, a few sprigs
Fruit & Vegetables
200g of rhubarb, cut into batons
Beverages
water, a splash