Elderflower panna cotta and poached rhubarb recipe

Name: Elderflower panna cotta and poached rhubarb recipe
Total time: 30 min
Ingredients: 150ml of whole milk; 250ml of double cream; 40g of caster sugar, for the elderflower, or 20g if you’re using elderflower cordial; 40g of caster sugar, for the rhubarb; 4 elderflowers, large heads, or 2 tbsp elderflower cordial; 1 tsp vanilla essence; 2 1/2 gelatine leaves; 200g of rhubarb, cut into batons; water, a splash; mint, a few sprigs

www.greatbritishchefs.com

Join food blogger Danny (aka Food Urchin) as he goes foraging for elderflower blossom and shares a recipe for Elderflower panna cotta with poached rhubarb and mint.

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Ingredients

150ml of whole milk
250ml of double cream
40g of caster sugar, for the elderflower, or 20g if you’re using elderflower cordial
40g of caster sugar, for the rhubarb
4 elderflowers, large heads, or 2 tbsp elderflower cordial
1 tsp vanilla essence
2 1/2 gelatine leaves
200g of rhubarb, cut into batons
water, a splash
mint, a few sprigs