in Dessert Recipes

Elderflower panna cotta with pineapple and strawberries

updated

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Ingredients for 4 servings:

  • 400 g cream
  • 2 elderflower heads
  • 4 tbsp, leveled cane sugar, possibly more, up to 8 tbsp
  • 3 sheets of white gelatin
  • some tonka bean shavings
  • 12 strawberries (pineapple strawberries)
  • some cream, whipped
  • e.g. lemon balm

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 35 minutes

Let the cream and elderflowers simmer for 15 minutes over medium heat. Then drain and simmer with the brown sugar and tonka bean zest for another 5 minutes. Meanwhile, soften the gelatin in cold water. Dissolve the gelatin in the hot cream and fill the panna cotta molds with the cream. Let it set in the refrigerator for at least 4 hours. Turn out and serve with pineapple and strawberries, whipped cream, and lemon balm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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