I still have some homemade elderflower syrup I've made this Spring, grabbed some gooseberries at the store to make a fruity, tangy Panna Cotta. Elderflower Panna Cotta With Gooseberry Compote is a light dessert that you can prepare for various occasions: it can be a fancy party element, a delicious breakfast at work, or a sweet treat in the kid's lunch box.
for about 4 ramekins
- 350 ml cream
- 120 ml whole milk
- 3 tsp powder gelatine
- 50 g sugar
- 1 tsp vanilla extract
- 4 tbsp elderflower syrup
- 250 g gooseberries
- 4-5 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- Sprinkle the powder gelatine over 3-4 tbsp water, and let it absorb the water in 4 minutes.
- Bring the cream on medium heat, and without boiling it add the gelatine, sugar and vanilla extract, elderflower syrup then constantly stir it till you won’t feel the sugar or gelatine particles.
- Finally, remove the pot from the heat and add the whole milk.
- Pour the mixture through a strainer into a measuring jug.
- The classic panna cotta sets in ramekins instead of glasses, so let's see this method. Fill the ramekins or jelly jars with the creamy mixture.
- Chill your Panna cotta in the fridge till it completely sets. It takes at least 2-3 hours or overnight.
- Before serving, place the ramekin into hot water for about half a minute, then place the tip of a knife in between the Panna cotta and the ramekin and turn the ramekin around. Place a plate on the ramekin and turn it upside down, leave the ramekin on the Panna cotta for a few seconds, then lift it up slowly! Tadaaaa!
- Rinse the gooseberries and remove the stems.
- Place the ingredients into a pot and bring it to a boil.
- Let it cool down a bit before pouring over the panna cotta.