The scent of early summer must include the elderflower. The heady scent of the creamy blooms makes it a lovely ingredient to add into different foods or for making a delicious, sweet elderflower Cordial. In this Elderflower Pannacotta recipe the cordial is used to flavor the delicate dessert. The elderflower marries well with summer fruits and is especially good with cooked gooseberries.
Note: When finished the cooked cream should not be too firm just a soft wobble.
- Soak the gelatine in cold water for 4 minutes until softened. Meanwhile, in a large saucepan gently heat the cream with the sugar until the sugar has dissolved. The cream should be hot not boiling.
- Remove the cream from the heat. Squeeze the water from the gelatine and add to the hot cream, stir until dissolved.
- Add the elderflower cordial and stir. Pour the cream into 6 small ramekins or teacups (each about 150ml in volume). When cool, chill in the fridge for at least 4 hours, or overnight.
- To serve, run the tip of a knife around the edges of the creams then turn out onto serving plates, giving them a good shake to release. Serve with a decoration of summer fruits or with a fruit compote on the side.