Elegant Gin and Elderflower Panna Cotta Recipe
This silky-smooth panna cotta is a sophisticated fusion of traditional Italian technique and modern botanical flavors. The crisp notes of London Dry Gin perfectly complement the delicate, honey-like sweetness of elderflower for a refreshingly light finish to any meal.
- Prep
- 15 min
- Bake
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 385 kcal
Method
Place the gelatine leaves in a bowl of cold water and leave to soak for 5-10 minutes until soft.
In a small saucepan, combine the double cream, milk, sugar, and the seeds scraped from the vanilla pod. Heat gently over medium-low heat, stirring occasionally, until the sugar has completely dissolved. Do not let the mixture boil.
Remove the saucepan from the heat. Squeeze the excess water out of the soaked gelatine leaves and whisk them into the warm cream mixture until fully dissolved.
Stir in the gin and the elderflower cordial. Mix well to ensure the flavors are evenly distributed.
Pour the mixture through a fine-mesh sieve into a jug to ensure a perfectly smooth texture, then divide evenly between four ramekins or decorative glasses.
Place in the refrigerator and chill for at least 4 hours, or ideally overnight, until set. Serve chilled, perhaps garnished with a fresh raspberry or a sprig of mint.
Notes from the kitchen
Avoid boiling the cream mixture after adding the gin, as high heat can dissipate the delicate botanical aromas of the alcohol.
To easily unmold the panna cotta, briefly dip the bottom of the ramekin into hot water for 5 seconds before turning it onto a plate.
Use a high-quality London Dry Gin with citrus or cucumber notes to best complement the elderflower.
If you prefer a softer set, use 1.5 gelatine leaves instead of 2.
