Elderflower Panna Cotta
The flavour of these Panna Cotta is subtle and it can be tweaked slightly to create variations. I love the texture; I have a soft spot for any custard-style dessert.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
50mls elderflower cordial
240g rhubarb, roughly chopped
½ tbsp honey
3 sheets of gelatine, about 7 x 11 cm in size
190mls milk
540mls cream
80g caster sugar
Method
1. Add 40ml of the elderflower cordial, the chopped rhubarb and honey into a heavy-based saucepan, heat until bubbling then turn down the heat and allow to simmer for ten minutes.
2. Allow to cool and blend until smooth. Set aside.
3. Place the two sheets of gelatine into cool water and set aside.
4. Place the milk, cream and sugar into a saucepan, stir and heat to a simmer.
5. Squeeze the water from the gelatine leaves.
6. Take the cream mixture off the heat, then gently stir the remaining 10mls of elderflower cordial and gelatine into the warm mixture.
7. Stir until the gelatine is fully melted.
8. Pour into six glass pots or small ramekins and place into the fridge to firm up.
9. After two hours, spoon a layer of the compote over each panna cotta and allow to cool and firm up some more.
