Indulge in the quintessentially British flavours of summer with one of our favourite puddings – elderflower pannacotta with charred strawberries, glazed with a vanilla infused elderflower cordial. Elderflowers, with their delicate and aromatic floral notes, truly shine at this time of year, capturing the essence of the season in every mouthful. Paired with the vibrant sweetness of strawberries, lightly charred to enhance their natural juiciness, this dessert is a celebration of two iconic summer ingredients.
Perfect for summer gatherings, whether you’re hosting a garden party or a relaxed family barbecue, this elegant and refreshing dessert is sure to impress and is really simple to prepare in advance – for maximum socialising time!
For the pannacotta:
200g double cream
160g whole milk
4 large elderflower heads or 12g dried elderflower petals
30g elderflower cordial
20 soft brown sugar
6g vanilla bean paste
2 gelatine leaves
For the strawberries:
400g strawberries
¼ tsp vanilla extract
30ml elderflower cordial
First, prepare your strawberries.
Whisk together the elderflower cordial and vanilla extract.
Hull the strawberries and thread onto a flat metal skewer. Place the strawberries over a medium to hot bed of embers. As the strawberries cook, brush over the elderflower glaze and continue to cook, turning and glazing the strawberries.
Remove from the fire once the strawberries are well charred but be careful not to overcook them. You can also do this on a griddle pan in your kitchen, however you won’t get the gentle smokiness from the flames.
Place the cream and milk into a saucepan, place the elderflower heads or dried elderflower petals into the cream and slowly warm to a simmer. Steep the cream for 30 minutes before staring through a fine sieve into a large bowl.
As the cream steeps, place the gelatine leaves into a bowl and cover with cold water.
Whilst the cream is still warm stir in the brown sugar, vanilla bean paste and the elderflower cordial. Whisk together to dissolve the sugar. Drain the gelatine leaves and which to dissolve.
Strain the elderflower pannacotta mix though a fine sieve into a measuring jug. Allow to cool to room temperature covered with cling film so it does not form a skin.
Lightly oil 4 moulds with some kitchen roll and pour the pannacotta mix into the moulds. Place the pannacottas into the fridge and allow to set completely.
To remove the pannacottas from their moulds, fill a deep bowl or saucepan with hot water. Dip each pannacotta mould up to the lip in the hot water for a couple of seconds. Use a finger to tease the pannacotta away from the edge of the mould, once you can do this turn the mould upside down and release the pannacotta from the side again, which should allow it to pop out onto a serving plate.
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When picking elderflower, always remember to pick them on a warm, sunny day to ensure you get those beautiful vanilla, musky notes. Never pick elderflower on a damp, drizzly day or a dewy morning. For more tips on foraging for elderflower, visit our foraging guide here.
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