
Lemon Verbena Vanna Cotta with Poached Rhubarb,Sorbet and SweetToasted Seeds
Serves 4 You Will Need: 500ml double cream 15g lemon verbena 150ml whole milk 110g caster sugar 6g gelatine leaves, soaked in cold water for 10 minutes 4 x 12cm bowls or Kilner jars For the poached rhubarb 200ml cranberry juice, plus extra if needed 200ml Stock Syrup (see right) 1 vanilla pod, split 8