Beautiful Elderflower Pannacotta with Muscat Syrup
Elderflower Pannacotta with Muscat Syrup
This recipe for Elderflower Pannacotta is based on one by Stevie Parle although I make it without the addition of eau de vie and make individual pannacotta moulds rather than one big one. Parle’s recipe suggests an accompaniment of strawberries, which do go very well with it, but I prefer to serve it with Muscat Syrup.
Creamy and light Pannacotta is a lovely summer dessert. It is great for dinner parties as it looks beautiful, can be made in individual portions and can be made the day before. This recipe uses fresh elderflowers to flavour the pannacotta. If you don’t have access to these, you can make it using 2 tablespoons Elderflower Cordial instead and halving the amount of sugar to 50 g. If you do not reduce the amount of sugar, your pannacotta will be too sweet.
Muscat Syrup is a beautiful summer syrup, flavoured with gooseberries and elderflowers, which are a classic combination – both because they are in season at around the same time and because their tastes compliment and enhance each other. The recipe for Muscat Syrup is based on one in the brilliant book “” by Geraldene Holt, which dates back to the 1980s, and is one of my favourite cookery books, beautifully designed and produced, with fantastic recipes.
My recipe also uses fresh elderflowers. Again, if you don’t have access to these, you can substitute 2 tablespoons of Elderflower Cordial and reduce the sugar to 200 g.
This Elderflower Pannacotta, with gooseberry-flavoured Muscat Syrup is a fantastic show-stopping dessert for an early summer dinner party.
For the Elderflower Pannacotta:
- 4 sheets gelatin
- 200 ml milk
- 400 ml double cream
- 100 g caster sugar
- 20 elderflowers
For the Muscat Syrup:
- 250 g green gooseberries
- 250 g caster sugar
- 4 tbs water
- 4 elderflower blooms
Method – Elderflower Pannacotta
- Put the milk and cream into a saucepan and heat to simmering point. Add the sugar and the elderflowers and cook gently for 10 minutes.
- Strain the mixture through a sieve lined with muslin or kitchen paper to remove the elderflowers.
- Soak the sheets of gelatin in warm water until soft.
- Add the softened sheets of gelatin to the infused milk and cream mixture and stir until dissolved.
- Pour the mixture into four dariole moulds.
- Put the moulds in the the fridge for at least 4 hours or, ideally, overnight until set.
- When ready to eat, dip the moulds briefly in a bowl of warm water, making sure the pannacotta does not get wet. Up-turn each of the moulds over a serving plate to release the pannacotta.
- I serve Elderflower Pannacotta with a puddle of Muscat Syrup on the plate (and more in a jug on the table) but any fresh summer berries such as strawberries or raspberries are also a good accompaniment.
Method – Muscat Syrup
- Put the gooseberries in a saucepan – there is no need to “top and tail” them. Add the sugar and water and cook over a low heat until the gooseberries are soft.
- Take the pan off the heat and add the elderflower blooms.
- Allow the syrup to cool. The flavour of the elderflower blooms will diffuse into the syrup.
- When cool, strain the syrup through a sieve into a jug or bowl.
Keywords: elderflower pannacotta, muscat syrup, gooseberries
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