What could be more summery than a yogurt panna cotta enriched with the glorious floral flavours of elderflower and strawberry, in my head probably not a lot, the two flavours of summer for me are Elderflower and Strawberry and they work so very well together… But why yogurt? Well purely and simply because double or heavy cream seems to be unavailable in our tiny corner of Hungary so I have to get creative. I have to say this recipe worried me more than any other I have cooked for ‘Krumpli’ purely because I don’t really have a sweet tooth, as you can probably guess from the distinct lack of sweet dishes I post. However I already have my Elderflower Cordial and our strawberry plot in the garden is producing the most beautiful strawberries so it would be remiss of me not to ‘chance my arm’ at a dessert and I better do it now before we become swamped by strawberries and I am sick of the sight of them! However it worked out wonderfully and I am only sad that I do not have any panna cotta pots as I think these would have turned out perfectly, the texture was all you would expect of a classic panna cotta but the yogurt adds a little lightness and ‘magic’ into the mix.
On a slightly different note I am a little ‘irked’ by the way I have spelt my recipe title and I wince a bit every time I type ‘yogurt panna cotta’, in fact I have gone back several times to try and find instances where a ‘h’ has appeared in Yoghurt… However I do want people to read and find my recipes and with such a significant number of readers from the other side of the pond I figured I would go with the US spelling… However please do not beat up on me if the occasional ‘yoghurt’ appears somewhere.
I figured that I would try and make this recipe as ‘local’ as I given that the Elderflowers and Strawberries are from my garden so the milk for the yogurt came from a lady in oure village who has cows and honey comes from a bee keeper in the next village, just 6km away… So I think it is safe to call this dish a ‘homegrown’ one… I love being able to do stuff like this, I was bought up in a big city in the UK and at a time when the notion of locally sourced produce was completely unheard of, I do feel very blessed to be able to get the most wonderful ingredients all on my doorstep, even if it means I miss a lot of things that I used to take for granted back in the UK. So I hope you enjoy my Elderflower Yogurt Panna Cotta with Strawberry Coulis and please let me know if you give it a try and let me know how it worked for you and remember I don’t usually do sweet stuff so be nice to me 😉
I had planned on serving this outside but as you maybe able to tell from the pictures, Mother Nature offered some rather less than optimal conditions for outdoor dining today… On the plus side it means that we do not need to water our plots for a few days, however I had begun to get used to summer, shorts and flip flops and now I am languishing in jeans and a jumper!
Elderflower Yogurt Panna Cotta & Strawberry Coulis
The essence of Summer, an Elderflower Yogurt Panna Cotta with Strawberry Coulis with a just a little honey is a dream come true on a summers day!
4tbspElderflower Cordial: I used my home made cordial.
3tbspFull Fat Milk.
For the Strawberry Coulis
For the Panna Cotta
Add the Yogurt, Honey and 150ml of milk to a pan and bring to a luke warm temperature over a low heat.
Mix the Gelatin with the 3 tbsp of milk and form a paste, then add to the milk & yogurt mix, stirring to incorporate.
Simmer over a medium heat for 5 minutes taking care not to boil and set aside to cool to just above room temperature, I like to decant into a pouring jug to make presentation easier later.
Once cooled transfer into glasses (or panna cotta moulds if you prefer), I like to tilt my glasses whilst the panna cotta is setting so I get a nice pool of the coulis in the corner, but this is entirely optional.
Set aside in the fridge for 3-4 hours to set.
For the Strawberry Coulis
Add the water and sugar to a pan and bring to a boil to disolve the sugar taking care not to colour the syrup
Add the Strawberries annd simmer over a low heat for 5 minutes.
Blitz in a blender or with and immersion blender and pass through a fine sieve, add the liqueur and chill.
Serve as you wish, you can see my preference in the pictures.
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