Elderflowers give a beautiful perfume to a dish, and add something special to this classic panna cotta. This is a desert which, despite its appearance on fancy restaurant menus, is a simple one to make. All you need is time for the gelatine to do its thing and set the sweetened cream.
You will need (serves 4)
100ml milk
50ml double cream
2 tbsp. elderflower cordial
20g caster sugar
knife tip of vanilla paste
2 leaves of gelatine
150g yoghurt
100g strawberries (sliced)
1 peach (sliced)
1 tbsp. elderflower cordial
Stir the milk, cream, sugar and vanilla together in a pan over a lowish heat until the sugar dissolves and the liquid is just starting to boil. Take off the heat and allow to cool to room temperature.
Soak the gelatine in cold water for five to 10 minutes, then remove from the water and squeeze out water. Add to the warm milk and cream mixture and stir until dissolved. Pass through a sieve into a bowl and leave to cool. Mix in the yoghurt until smooth. Pour the mixture into small glasses, cover and chill for four hours. Meanwhile, hull and slice the strawberries and put in a bowl with the elderflower cordial. Leave to macerate for 30 minutes. I tend to serve these panna cotta in the glasses, with the fruit on top; but if you want to turn out of the moulds, dip the glasses in hot water for a few seconds, then turn onto a plate.
I’m entering this recipe for Four Seasons Food celebrating the vegetables and fruits of spring. FSF is run by Anneli at Delicieux and Louisa at Eat Your Veg who is hosting this month.
