- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus 4 hrs setting time
- Effort: medium
For the pana cotta
- 1 litres double cream
- 135 g caster sugar
- 3 vanilla pods, split and seeds removed
- 50 g elderflowers
- 4 sheets leaf gelatine, soaked in cold water until softened
For the roasted strawberries
- 25 g butter
- 150 g small strawberries
- 1 pinches strands saffron
- 2 tbsp brown sugar
- 100 ml elderflower cordial
- sprigs mint, to decorate
Tips and Suggestions
Elderflowers are best picked in the morning, after the sun has warmed the flowers.
1. Place the cream and sugar in a saucepan, add the vanilla pods and seeds, and bring to the boil.
2. Remove from the pan from the heat, and add the fresh elderflowers Cover the pan and leave to infuse for 5-10 minutes, before straining.
3. Soak the gelatine leaves in water to cover and set aside for 5 minutes.
4. Squeeze any excess water from the gelatine leaves and add to the warm cream mixture, stirring until dissolved.
3. Pour the mixture into small dariole moulds or ramekins, and chill in the fridge for 3-4 hours, until set.
4. For the strawberries, preheat the oven to 180C/gas 4. Melt the butter in a non-stick frying pan and add the strawberries and saffron. After about 5 minutes, they should have darkened and taken on colour. At this stage, add the cordial.
5. Transfer the strawberries to a roasting tin and bake in the oven for 5-6 minutes, spooning over any syrup from the strawberries every minute or so. Leave to cool.
6. Turn the set panna cottas out of their moulds and accompany with the strawberries and syrup. Decorate with a sprig of mint before serving.
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