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Elderflower Panna Cotta with Gooseberry and Elderflower Syrup
Elderflower Panna Cotta with Gooseberry and Elderflower Syrup is a traditional British recipe for a classic panna cotta of a gooseberry and elderflower syrup set with gelatine and served with an gooseberry and elderflower syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Elderflower Panna Cotta with Gooseberry and Elderflower Syrup.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Additional Time:
(+4 hours chilling)
Serves:
6
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesBritish Recipes
This refreshing late spring recipe is served with the same gooseberry and elderflower syrup as used in my
Gooseberry and Elderflower Sorbet recipe. Follow that recipe exactly for the base syrup.
Ingredients:
1 batch gooseberry and elderflower syrup (from my
Gooseberry and Elderflower sorbet recipe)
4 sheets of gelatine
200ml (2/4 cup) milk
400ml (1 2/3 cups) double (heavy) cream
100g (1/2 cup) caster sugar
20 elderflowers
Method:
Combine the milk and cream into a saucepan and heat to simmering point. Add the sugar and the elderflowers and cook gently for 10 minutes. Strain the resultant mixture through a fine-meshed sieve lined with muslin or kitchen paper to remove the elderflowers.
Soak the gelatine sheets in warm water until soft then add the softened gelatine to the infused milk and cream mixture and stir until dissolved.
Pour this mixture into four dariole moulds. Transfer the moulds to your refrigerator and chill for at least 4 hours or, ideally, overnight until set.
When ready to eat, dip the moulds briefly in a bowl of warm water, making sure the panna cotta does not get wet. Invert each of the moulds over a serving plate to release the panna cotta.
I usually serve this Elderflower Panna cotta with a puddle of gooseberry and elderflower syrup on the plate (and more in a jug on the table) but a coulis made from any fresh summer berries such as strawberries or raspberries is also a good accompaniment.
