Treat yourself with this creamy, sweet dessert.


  • 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


  • 1.

    Place the milk, cream and sugar in a saucepan and on a mediumlow heat. Warm and stir just until the sugar has dissolved, then remove from the heat.

  • 2.

    Place the gelatine in a bowl of cold water for 2 minutes, then add the squeezedout sheets to the warm milk mixture.

  • 3.

    Combine the yoghurt and cordial in a bowl, then gently whisk in the warm milk mixture.

  • 4.

    Transfer to a bowl or individual glasses and place in the fridge to set for about 3 hours.

  • 5.

    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.

  • 6.

    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.

Nutritional information

Nutritional analysis per serving (10 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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