I love making pannacotta, it is a really great light summery pudding. I have been meaning to experiment with different flavours of pannacotta for a while. Last summer I made a rather good passion fruit one but forgot to take a photo of it so never bothered blogging about it. This months Floral inspired Tea Time Treats spurred me on to attempt an elderflower variety. This recipe worked very well but remember that it only tastes as good as the elderflower cordial so don't scrimp on it. The recipe also specifies 2oz caster sugar but I prefer my pannacotta not too sweet so I only used 1oz.
3 sheets of gelatine
2oz caster sugar
100ml elderflower cordial
300ml double cream
Heat the milk and cream through gently but don't let boil. Add the sugar and stir until the sugar has dissolved. Soak the gelatine in warm water for a few minutes. Take the cream mixture off the heat and stir in the gelatine until it has completely melted. Add the elderflower cordial, stir and pour into six ramekins or moulds. Place in the fridge to set for a 3-4hrs it can easily be over night if you want to get ahead.
To release from the moulds dip them into warm water for a few seconds or run a pallet knife around the edge. Serve with soft fruit.