This elderflower yoghurt panna cotta with strawberry coulis recipe really is the very essence of summer in a dessert!
Elderflower Panna Cotta with Strawberry Coulis.
I may not do desserts often, but when I do they are special and this panna cotta recipe is bursting with summer sun.
Elderflower for me is the often the flavour of early summer. That is primarily because I make a huge amount of both elderflower cordial and elderflower champagne.
But you need not make it yourself, you can get great elderflower cordial in so many places.
And then, of course, we have strawberries, an ingredient that far more people consider the essence of summer.
This recipe uses greek yoghurt rather than cream to satisfy my need for sour over sweet flavours. But rest assured this panna cotta is still wonderfully creamy.
What Sort of Gelatine to Use.
A panna cotta is nothing more than a “set” cream at its heart.
This recipe like most uses gelatine to set my yoghurt and elderflower mix.
The difficulty with using gelatine is how much to use particularly for smaller desserts.
As a result of this, I always opt for powdered gelatine over leaf gelatine.
This recipe calls for 1 teaspoon of powdered gelatine, this should allow you to turn out the panna cotta.
If you are serving in a glass you can get away with 3/4 of a teaspoon.
I am sure most of you have worked out how to get the panna cotta to sit at an angle in a glass.
If you have not, then here you go… There are absolutely no secrets here.
The little blue things that the glasses are resting on are AA battery boxes to give you a sense of scale.
Setting the panna cotta like this creates the perfect little spot to pour in the strawberry coulis.
You also should have enough room to add some strawberry slices.
- 150 ml Greek Yogurt
- 150 ml Full Fat Milk
- 50 ml Elderflower Cordial
- 1 tbsp Honey
- 1 tsp Powdered Gelatin
- 50 ml Full Fat Milk
For the Strawberry Coulis
- 175 g 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 50ml of milk.
- Add the gelatine mix to the warmed yoghurt mix and stir to incorporate.
- Heat gently to ensure that all of the ingredients are fully incorporated and that the gelatine has dissolved.
- DO NOT BOIL THIS MIX.
- Allow the mix to cool for 10 minutes.
- Pour the panna cotta into a glass or moulds.
- Set aside in the fridge for 3-4 hours to set, you can leave overnight if you prefer.
For the Strawberry Coulis
- Add the water and sugar to a pan and bring to a boil to dissolve the sugar.
- Do not brown this mix.
- Top, tail and roughly chop the strawberries.
- Add the Strawberries and simmer over a low heat for 5 minutes.
- Blitz in a blender pass through a fine sieve.
- Add the liqueur and chill.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 85mgCarbohydrates: 61gFiber: 2gSugar: 53gProtein: 13g