Elderflower And Strawberry Panna Cotta. Hello friends, so how are you? Today I am sharing some Elderflower And Strawberry Panna Cotta.
They were developed by Ian Cumming, a finalist in this year’s Great British Bake Off for Belvoir Fruit Farms and their elderflower cordial.
Elderflower And Strawberry Panna Cotta:
Indulge in the delicate and refreshing flavours of this Elderflower and Strawberry Panna Cotta recipe. Experience the perfect balance between floral elderflower and sweet, juicy strawberries in this elegant and creamy dessert.
This step-by-step instructions will guide you through creating a silky-smooth panna cotta that melts in your mouth with each spoonful. Delight your senses with the combination of fragrant elderflower and vibrant strawberries, creating a dessert that’s as visually appealing as it is delicious.
Impress your guests or treat yourself to a taste of sophistication with this exquisite dessert that shares the essence of summer. Raise your skills and create a memorable dining experience with this Elderflower and Strawberry Panna Cotta.
Makes 4 standard (150ml) sized ramekins
Ingredients:
Jelly:
- 100ml Belvoir Elderflower Cordial
- 1 gelatine leaf
- 3 ripe strawberries
Cream:
- 400ml double cream
- 150ml Belvoir Elderflower Cordial
- 1tbsp lemon juice
- 50ml milk
- ½ tsp salt
- 50g caster sugar
- 3 gelatine leaves
Elderflower And Strawberry Panna Cotta:
Method:
- Firstly, start with the jelly. Chill ramekins in fridge. Soak a leaf of gelatine in cold water for a few minutes.
- Gently warm the elderflower cordial to approx 50C. In a microwave this should take 30 – 40 seconds.
- Squeeze out the excess water from the gelatine and dissolve in cordial. Divide between 4 ramekins.
- Cut the strawberries into small pieces and divide between ramekins.
- Chill ramekins in fridge until the jelly has set. (This should take about an hour.)
- Meanwhile start on the cream. In a small saucepan gently heat the cream until it is barely simmering and then turn off the heat. Dissolve in the caster sugar and salt.
- Soak the 3 leaves of gelatine in cold water for a few minutes.
- Meanwhile stir in the cordial, lemon juice and milk to the pan.
- Squeeze out the gelatine and stir it into the pan.
- Allow the pan to cool until it barely feels warm. (The temperature of it needs to be somewhere between 15 and 35C.) Then gently pour onto the jelly in the ramekins.
Leave To Chill:
Chill in the fridge for a couple more hours.
To release the panna cottas from the ramekins run a blunt knife around the edge of them. Quickly dip the base of the ramekin in some very hot water then turn out onto a plate. (You may need a blunt knife to nudge them away from the side of the ramekin when they are upside down to release the vacuum.)
Elderflower And Strawberry Panna Cotta:
Elderflower And Strawberry Panna Cotta. Recipe and photography by Belvoir Fruit Farms. So what do you think? Do you also fancy making any?
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Elderflower And Strawberry Panna Cotta. Thank you so much for stopping by. I also hope you liked this post. Also find me on: Instagram | Twitter | Facebook
