Elderflower Panna Cotta With Poached Rhubarb And Mint

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
310
FAT
80%
CHOL
45%
SOD
3%

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Ingredients for 4 servings

150 ml whole milk

250 ml double cream

40 g caster sugar (or 20g if you’re using elderflower cordial) and 40g for rhubarb

3-4 large heads of elderflower, or 2 tbsp elderflower cordial

1 tsp vanilla essence

2 and half gelatine leaves

200 gms rhubarb, cut into batons

Splash of water

A few sprigs of mint

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