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!
Elderflower Yogurt Panna Cotta & Strawberry Coulis.
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. As a result, I have to get creative.
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. Whilst I am on the subject of strawberries you really must check out my balsamic strawberry crumble!
So it would be remiss of me not to ‘chance my arm’ at a dessert. 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 recipe. The yogurt adds a little lightness and ‘magic’ into the mix.
What is Panna Cotta?
In Italian panna cotta literally means cooked cream. However, it is a dish where the liquid is warmed enough to melt and combine the sugar element.
This warmed cream is then set to a light jelly consistency with gelatine or some other setting agent. At its heart a panna cotta is nothing more than a set cream with some sugar and quite often some flavourings.
I have used my own elderflower cordial in this panna cotta recipe, but go wild and crazy, coffee, chocolate, rose water. You can go where ever you like!
On a slightly different note I am a little ‘irked’ by the way I have spelt my recipe title. 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. 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 panna cotta recipe as ‘local’ as I can. The Elderflowers and Strawberries are from my garden, the milk for the yogurt came from a lady in our village. Finally, the 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. 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 that 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.
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. Now I am languishing in jeans and a jumper!
For the Panna Cotta
- 150 ml Natural Yogurt
- 150 ml Full Fat Milk
- 4 tbsp Elderflower Cordial, I used my home made cordial
- 1 tbsp Honey
- 1.5 tsp Powdered Gelatin
- 3 tbsp Full Fat Milk
For the Strawberry Coulis
- 175 g Hulled Strawberries
- 65 g Caster Sugar
- 65 ml Water
- 1 tbsp Strawberry Liqueur
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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 355 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 109mg Carbohydrates: 64g Fiber: 2g Sugar: 56g Protein: 9g