Elderflower and Rose Panna Cotta
Our Elderflower & Rose Panna Cotta is an elegant, silky-smooth dessert with a delicate floral flavour. Made with Belvoir Farm Elderflower & Rose Syrup Mixer, it’s simple to prepare and perfect to make ahead for a stunning treat everyone will enjoy.
Ingredients
| 1 ½ cups | Organic heavy cream |
| ½ cup | Organic 2% milk |
| ¼ cup | Sugar |
| 2 | Gelatin sheets |
| ½ | Vanilla bean pod |
| 2 tbsp | Belvoir Farms Elderflower & Rose Cordial |
| 1 tbsp | Roasted unsalted pistachio, chopped |
| ½ cup | Fresh strawberries, hulled and sliced in half if big |
| 1 tbsp | Powdered sugar |
| For garnish | Fresh elderflower |
Method
To Make
- Combine heavy cream, milk, and sugar in a saucepan over medium-low heat and bring the mixture to a gentle simmer for a few minutes. Whisk until the sugar is dissolved.
- Scrape the vanilla pod’s seeds into the milk, whisk to combine, and add the pod. Steep the pod until it has softened. Remove the pot from heat and discard the vanilla pod.
- Soak the gelatine sheets in a small bowl of cold water for 5-7 minutes until softened.
- Remove the sheets and squeeze them to remove excess water. Add them to the vanilla-infused cream mixture while it’s still hot. Whisk to completely dissolve the gelatin sheet.
- Stir in Belvoir Farms Elderflower & Rose Cordial.
- Allow the cream mixture to cool completely and pour into individual ramekin and refrigerate for at least 4 hours or overnight until fully set.
- When ready to serve, combine the sliced strawberries with powdered sugar in a bowl and let it macerate for 10 minutes.
- Turn the panna cottas out onto serving plates, top with the strawberries, chopped pistachios, and garnish with a few elderflowers.