Roasted Cardamom Panacotta With Stewed Rhubarb

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
444
FAT
61%
CHOL
32%
SOD
8%

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Ingredients for 8 servings

300 ml Double Cream

8 whole cardamom pods

2 leaves of gelatine

75 ml full fat milk

40 g icing sugar

300 ml natural yoghurt

500 g young forced Yorkshire rhubarb

1 vanilla pod, seeds scraped

400 ml cranberry juice

150 g unrefined caster sugar

200 ml reduced Rhubarb juice

2.4g agar agar powder

125 g young forced Yorkshire rhubarb

125 g apples, preferably russets

25 ml cranberry juice

25 g butter

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