Monday, 30 July 2012

Strawberry and Sparkling Elderflower Pannacotta












Strawberry and Sparkling Elderflower Pannacotta

2 sachet gelatine powder
5 oz small strawberries
350 ml elderflower sparkling juice
3 oz sugar
300 ml double cream
vanilla extract
200 ml milk






Line a small loaf tin with clingfilm. Arrange strawberries in the base of tin.

Pour the sparkling juice into a medium pan and sprinkle a sachet of the gelatin into the cold liquid.
Stir until the gelatin dissolves. Heat gently until the liquid starts to boil. Turn off heat and pour into the base of prepared loaf tin. The liquid should just cover the strawberries.
Chill until set.

Meanwhile, rinse pan out and add cream, milk, vanilla, sugar and remaining gelatin.
Heat gently, stirring frequently to dissolve the sugar and gelatin.
Once dissolve, take off heat and leave it to cool.

Take the loaf tin out of the fridge and carefully pour in the cooled cream mixture. Chill overnight until set.

To serve, invert the tin onto a serving plate. Lift off tin and peel off clingfilm.
Serve pannacotta in slices.