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Yogurt Panna Cotta With Rhubarb Compote
- White gelatine 4 sheets
- Vanilla 1/2 pod, halved lengthways
- Cream 75 ml
- Natural yogurt 300 g
- Rhubarb 400 g, chopped
- Sugar 100 g
- Lemon 1/2, unwaxed, juiced
- Cornflour 1/2 tsp
- Mint leaves to garnish
Directions:View on Fine Dining Lovers
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