This elderflower panna cotta is light and delicately scented with fresh elderflowers. It makes a rich and creamy foragers dessert.
I dreamt this Elderflower Panna Cotta up in the cold winter months and have been itching for my elder to start flowering ever since.
I chose to make mine dairy-free by using rice milk. But even if you choose to use cows milk, please also add the can of coconut milk.
You can’t taste the coconut and it makes the whole dessert incredibly creamy and decadent. It really is delicious!
Aim to pick your elderflowers on a warm, dry day. Ideally in the morning, after any dew has dried off.
Pick them gently, and place them carefully into your basket.
Your aim is to keep as much of the pollen on each flower as possible.
The pollen is where the magic is at :)
I personally don’t mind if there’s the odd teeny bug in with mine. However, I’m a farmers daughter, and appreciate that not everyone would feel the same!
So, rather than shaking the bugs out (remember – pollen!) just leave the blossoms out on a garden table or piece of newspaper until the bugs have evicted themselves!
A quick reminder if you’re new to foraging, the bark, twigs and leaves of the elder tree are poisonous.
So be sure to only add the teeny little blooms to your pan.
And if you’re as mad as me about all things elder, do check out my video on how to turn those delicate little blooms into elderflower cordial…
Elderflower Panna Cotta
Oh, and if it’s not elderflower season wherever and whenever you are, why not try it with elderflower cordial or the more traditional vanilla instead?
- 1 can coconut milk 400ml
- 40 g sugar
- 1/2 lemon zest
- 6 elderflower heads
- 115 ml milk cow or non dairy
- 1 sachet gelatine
Simmer coconut milk, sugar, lemon zest and flowers for 10 minutes.
In a separate pan, heat the milk and pour in the gelatine powder mixing well to dissolve.
Strain the coconut milk through a fine sieve or muslin cloth into the rice milk & gelatine and stir well.
Pour into small dishes, ramekins or even tea cups and let cool a while before popping in a fridge for 4+ hours.
Either serve in the dishes, or hold each dish in warm water, dry the bottom of the dish, then flip out onto your serving plates. I used small ceramic dishes and it was tricky to get them out and it took quite a lot of heat to loosen then. A metal ramekin would be much quicker/easier, as would serving them in their pots!
Sprinkle with fresh elder flowers (minus any twigs, foliage or bugs!) and enjoy :)