Elderflower panna cotta with wild strawberry sorbet, yoghurt crumble and elderflower vinegar granita

PT2H

Share recipe

Ingredients

Metric

Imperial

Elderflower panna cotta

  • 350ml of double cream
  • 3 tbsp of granulated sugar
  • 1 tsp elderflower, dried
  • 1 1/2 gelatine leaves
  • 3 tbsp of whole milk

Elderflower vinegar granita

  • 600ml of water
  • 75g of liquid glucose
  • 125g of trimoline
  • 0.5g of gellan gum
  • 75ml of elderflower vinegar

Wild strawberry sorbet

Yoghurt crumble

  • 120g of milk powder
  • 77g of yoghurt powder
  • 100g of plain flour
  • 30g of potato starch
  • 60g of caster sugar
  • 5g of sea salt
  • 87g of unsalted butter, melted

Garnish

1
For the panna cotta, combine the cream, sugar and elderflower in a heavy-based saucepan and bring to a simmer (but do not allow to boil). Remove from the heat and allow to infuse, ideally for an hour or two. Once you are happy with the flavour, pass through a fine sieve and into a bowl
  • 350ml of double cream
  • 3 tbsp of granulated sugar
  • 1 tsp elderflower
2
Add the gelatine to a bowl of cold water for 10 minutes to soak and soften. Meanwhile, warm the milk in a small saucepan. When the gelatine has softened, drain and stir into the milk to dissolve. Once dissolved, pour the mixture into the elderflower-infused cream and stir well
  • 1 1/2 gelatine leaves
  • 3 tbsp of whole milk
3
Pour the panna cotta mixture into your serving bowls or ramekins and briefly flash the top with a blowtorch to remove any bubbles on top. Place completely level in a fridge and chill for 4-6 hours (or overnight)
4
For the sorbet, gently warm the wild strawberry purée in a saucepan. In a separate saucepan, bring the water and sugar to a boil and dissolve the sugar. Pour this syrup into the puree and mix well. Balance the flavour with a little lime juice and allow to cool
5
Transfer the wild strawberry mixture to an ice cream machine and churn until frozen. Keep in the freezer until ready to serve
6
Preheat an oven to 125°C/gas mark 1/2. Mix all the dry ingredients for the yoghurt crumble together, then add the melted butter and combine until you have a crumble-like texture. Spread the crumble mixture evenly over a flat tray lined with greaseproof paper and bake for 5 minutes
  • 120g of milk powder
  • 77g of yoghurt powder
  • 100g of plain flour
  • 30g of potato starch
  • 60g of caster sugar
  • 5g of sea salt
  • 87g of unsalted butter, melted
7
Remove from the oven, turn the mixture then return to the oven. Repeat this every 5 minutes for approximately 20-25 minutes until the mix is fully cooked but with no colour. Leave to cool and store in an airtight container
8
To make the elderflower vinegar granita, add 200ml of the water, the glucose and the trimoline to one saucepan and bring the mixture to 65°C. Add 200ml of the water and the gellan gum to another saucepan and bring to the boil. Finally, add the final 200ml of water and the elderflower vinegar to a third saucepan and bring the mixture to 70°C
  • 600ml of water
  • 75g of liquid glucose
  • 125g of trimoline
  • 0.5g of gellan gum
  • 75ml of elderflower vinegar
9
Once all three are ready, combine them together and transfer to a wide container suitable for freezing. You’ll need a large, wide surface to scrape the granita up later, so plan ahead with your choice of container. Freeze until solid, although it will always have a slight jelly-like texture
10
Once all the elements of this dessert are prepared and chilled, it is ready to serve. Take the panna cottas out of the fridge and spoon a good layer of crumble on top of each panna cotta. Follow with a rocher or spoonful of wild strawberry sorbet in the centre. Take the granita out of the freezer and use a fork to scrape it up into a crushed ice texture. Add a generous tablespoon of the granita around the sorbet. Finally, garnish with fresh elderflowers and serve
Share recipe