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