So beautiful you'll almost resist eating them...that is until you smell the delicious rhubarb. Rachel Allen shows how easy it is to recreate this dessert at home!
- 150ml (5fl oz) milk
- 130ml (4½fl oz) double or regular cream
- 120g (4oz) caster or granulated sugar
- 2 sheets of gelatine
- 280ml (9½fl oz) natural yoghurt
- 120ml (4fl oz) elderflower cordial
- For the Poached Rhubarb
- 225g (8oz) caster or granulated sugar
- 225ml (8fl oz) water
- 450g (1lb) trimmed rhubarb stalks, sliced, 2cm thick
- Place the milk, cream and sugar in a saucepan and on a medium-low heat. Warm and stir just until the sugar has dissolved, then remove from the heat.
- Place the gelatine in a bowl of cold water for 2 minutes, then add the squeezed-out sheets to the warm milk mixture.
- Combine the yoghurt and cordial in a bowl, then gently whisk in the warm milk mixture.
- Transfer to a bowl or individual glasses and place in the fridge to set for about 3 hours.
- Poach the rhubarb. Place the sugar and water in a saucepan over a medium-high heat.
- Stir as it comes to the boil to dissolve the sugar. Tip in the rhubarb and stir gently. Bring the syrup up to a gentle boil, and cover with a lid for one minute, stirring gently once or twice.
- Take off the heat, and leave the lid on to continue cooking.
- When the rhubarb is soft, with no bite, tip it into a serving bowl with all the juices.