Elderflower panna cotta with glazed blueberries
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Elderflower panna cotta with glazed blueberries
The perfect pudding for summer entertaining
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
708Kcal
Fat
55gr
Saturates
34gr
Carbs
47gr
Sugars
47gr
Fibre
1gr
Protein
6gr
Salt
0.1gr
Ingredients
- 150ml milk
- 2 tsp powdered gelatine
- 400ml double cream
- 50g caster sugar
- 60ml concentrated elderflower cordial
- zest of 1 lime
- 1 tsp vanilla bean paste or extract
For the glazed blueberries
- 2 tbsp caster sugar
- juice of 1 lime
- 5 tbsp concentrated elderflower cordial
- 200g blueberries
Step by step
Get ahead
Keeps for up to 3 days
- Put 50ml of the milk in a small bowl and sprinkle on the gelatine. Stir briefly, then leave to absorb for 10 minutes.
- Put the remaining milk, cream, sugar, elderflower, lime zest and vanilla in a heavy-based saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the gelatine mixture and whisk until completely melted. Cool to room temperature, strain into a jug, then divide between 4 tumblers or wine glasses (about 250ml capacity). Cover and chill for 4 hours or until set.
- For the topping, put the sugar, lime juice and cordial in a saucepan. Bring to a simmer and reduce until thick and syrupy, 3-5 minutes. Add the blueberries and gently mix. Leave to cool.
- Serve the panna cottas with the blueberries spooned over.
