A hint of vanilla and elderflower panna cotta topped with a delicious gooseberry compote
This is a very straightforward yet impressive dessert- and the gooseberry compote topping goes really well with the panna cotta. Perfect for spring or summer!
Servings
4
Prep time:
10min + 4hrs
Cook time:
15min
Difficulty:
Easy
Ingredients
- 270ml double cream
- 100ml milk
- 25g golden caster sugar
- 2 gelatine sheets
- 2tbsp elderflower cordial
- 1tsp vanilla essence
Compote ingredients:
- 300g gooseberries
- 55g golden caster sugar
- 35ml water
The combination of the sweet panna cotta and the sharper flavour of the gooseberries works really well together. You can amend the recipe and serve the panna cotta with other toppings- such as strawberries, blueberries or other fruit.
Step by Step Instructions
Step 1
First, make the compote: cut the ends of the gooseberries, and put in a pan. Add the sugar and water, mix well and cook on medium-high heat for 10 minutes.
Step 2
Soak the gelatine leaves in some cold water in a bowl for 5 minutes.
Step 3
Meanwhile, combine the milk and double cream in a pan, then add the sugar, vanilla essence and elderflower cordial. Mix everything well and bring to a simmer.
Step 4
Once the liquid is simmering, remove the gelatine sheets from the bowl of water, squeeze out as much of the excess water as possible, then add the sheets to the pan. Stir the mixture- the sheets should dissolve after a few minutes.
Step 5
Once the sheets are dissolved, pour the mixture into ramekins. Chill these ramekins in the fridge for around 4 hours to allow to set.
Step 6
Once the gooseberries have been cooking for 10 minutes, remove from the heat, let cool slightly then blend briefly. Set aside to cool completely.
Step 7
After the panna cotta has been in the fridge for at least 3 hours, then add the gooseberry compote on top. Place back into the fridge for at least another hour, after which the dessert is ready to serve. Enjoy!
0 Comments