Makes 6 ramekins or tea cups

  1. Chop the rhubarb into 1 inch pieces, put in a pan with the elderflower cordial and honey, and place over a medium heat for about 10 minutes or until the rhubarb is soft — be careful when stirring not to break up the pieces. Leave to one side
  2. Melt the chocolate in a heatproof bowl over a small pan of boiling water, making sure that the bottom of the bowl does not touch the water. Leave to cool
  3. Scrape the seeds out of the vanilla pod, if using, then add to the cream and heat in a small pan over a medium heat to infuse for a few minutes. Don’t let it boil
  4. In a medium bowl mix the egg yolks and cream cheese, then add the chocolate and then the cream and combine.
  5. Take the ramekins — you can also use teacups — and put a spoonful of rhubarb mixture in the bottom to fill about a third, then add the white chocolate mixture. Repeat for the rest of the pots
  6. Leave to set in the fridge for a few hours. Decorate before serving

Shopping List

  • 5 stalks rhubarb
  • 60ml elderflower cordial
  • squirt of honey
  • 300g white chocolate
  • vanilla pod or vanilla extract
  • 200g double cream
  • 2 egg yolks
  • 100g cream cheese
  • chopped pistachios
  • rose petals