Michelle Darmody: How to make elderflower panna cotta

Gelatin is used to solidify the panna cotta and it creates the distinctive jelly-like texture.

If you want to replace the gelatine with agar-agar, use one and a half teaspoons.

These panna cottas are full of wobbly, creamy goodness.

The name means cooked cream in Italian and it is exactly that, cream warmed, sweetened and then set.