Elderflower Panna Cotta

For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod, cordial and vanilla into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

For the compote, place the sugar, water, lemon juice and elderberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and allow to cool a little before serving. (If desired you can pass the cooked elderberries through a for a smooth sauce.)

To serve, turn each panna cotta out onto a serving plate and poon over the compote.