The elderflowers are going over and as I sit here writing this it looks more like March than June as it is pouring with rain and very grey outside. I have my fingers crossed for some lovely summer weather soon but in the meantime we can all enjoy the taste of summer even if the sun doesn’t appear! Here’s my recipe for elderflower panna cotta. This pudding is very much summer on a spoon to me; especially when eaten with beautiful English strawberries, which are at their very best during June.
Last summer I served this at Knife & Fork with a homemade strawberry jelly, fresh strawberry & mint salad & Prosecco cloud but at home I make it and serve it with fresh strawberries, raspberries or raspberry coulis on the side. Slightly less formal but just as delicious.
300ml whole milk
500ml double cream
40g caster sugar
6 tablespoons of elderflower cordial *
5 sheets of gelatine
- Soak the gelatine sheets in a bowl of cold water for around 5 minutes – until it goes soft.
- Whilst the gelatine is rehydrating put the milk, cream, sugar and elderflower cordial into a saucepan. Place it on the hob and bring it up just to boil and then remove it from the heat.
- Squeeze out the water from the gelatine sheets and add them to the hot cream. Stir until they have dissolved. It’s OK to pop the pan back on the hob and heat it up a little if the gelatine doesn’t dissolve.
- Cover the pan with a clean tea towel and leave the mixture to cool to room temperature.
- Pour the mixture into 8 glasses or moulds such as ramekins.
- Chill in the fridge for at least 4 hours and preferably overnight until it is set.
- If you have made your panna cotta in moulds dip them into hot water very quickly and run a knife around the edge. Then turn it upside down onto the middle of a plate and give it a shake. It should come out of the mould and wobble on the plate!
- The easier option is to make panna cotta in a glass and it is ready to serve.
* I make my own elderflower cordial but you don’t need to. Shop bought cordial can be used instead.