Elderflower Yoghurt Panna Cotta with Strawberry

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.

Presentation.

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.