Rosemary Pannacotta with Orange scented Rhubarb
Ingredients
- 200 milliliters whole milk
- 100 milliliters single cream
- 100 milliliters Greek yogurt
- 60 grams caster sugar
- 1 sprig rosemary, similar to the size in the photograph
- 2 leaves of gelatine
- 250 grams rhubarb, chopped into small pieces
- 25-35 grams caster sugar
- 1 tangerine, zest and juice
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