Chef Gragory's elderflower panna cotta is a light and delicate dessert, perfect for spring siorées!
Ingredients
300 ml of full fat milk
500ml double cream
40g caster sugar/ 20g if using cordial
4 large heads of elderflower/ 2 tbsp elderflower cordial
1 tsp vanilla extract (as no one can afford pods)
5 gelatine leafs
Instructions
In a heavy based Pan add all ingredients except the gelatine. Bring to simmer and and take off the heat, cover with clingfilm and leave to infuse for 15 mins. Cover the gelatine in cold water, leave to soften.
Lightly brush 8 moulds with oil, this will prevent you having to heat the panna cotta to release them from the moulds. Once the gelatine is soft, squeeze off any excess water and and to the cream mixture. Stir until all dissolved.
Strain the mixture and pour into the oil lined moulds. Leave to set in the fridge for at least 6 hours. Plate with desired fruit and garnishes. Enjoy!
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