Elderflower Lemonade Panna Cotta
Enjoy a light and refreshing dessert with our elderflower panna cotta! This creamy treat combines the floral and zesty notes of our Franklin & Sons Hedgerow Elderflower Lemonade with a silky panna cotta base.
The bright zest and vibrance of our Franklin & Sons Hedgerow Elderflower Lemonade perfectly complements the creamy richness of the panna cotta whilst adding a pleasing, fresh and floral note.
Topped with a vibrant compote of apple and lemon, it’s a delightful ending to any meal. Simple to make and perfect for entertaining.
OVERVIEW
Serves: 4
Prep Time: 20 mins
Chill Time: 2 hours or left overnight for better results
INGREDIENTS
For the Panna Cotta:
- 250ml double cream
- 250ml milk
- 100ml Franklin & Sons Hedgerow Elderflower Lemonade
- 60g sugar
- 2 gelatine sheets
- Zest of 1 lemon (avoid the white pith)
For the Compote:
- Zest and pulp of 2 lemons
- 1 apple, peeled and diced
- 11/2 tbsp honey
- 1 tbsp water
INSTRUCTIONS
1. Prepare the Gelatine
Soak the gelatine sheets in a bowl of cold water between 3–5 minutes until softened.
2. Make the Panna Cotta
In a saucepan, combine the cream, milk, lemon zest, and sugar. Cook over low heat for about 10 minutes, stirring occasionally. The mixture should be gently heated to dissolve the sugar without bringing it to a boil. Turn off the heat, allowing it to cool a little. Then squeeze the excess water from the gelatine sheets and stir them into the warm mixture until dissolved.
3. Add the Lemonade
Pour in the Franklin & Sons Hedgerow Elderflower Lemonade, stirring well to combine.
4. Set the Panna Cotta
Remove the lemon zest, then pour the mixture into serving glasses or ramekins. Let them cool to room temperature before placing them in the fridge. Once in the fridge, leave them to chill for at least 2 hours or overnight.
5. Make the Compote
In a small saucepan, combine the diced apple, lemon pulp, honey and water. Cook over medium heat for about 10 minutes, until the apple is soft, and the liquid has reduced, but not overly thickened – there should still be a bit of syrup for texture. Remove from the heat, add the reserved lemon zest and blend with an immersion blender until smooth. Let it cool before topping the panna cotta, so it doesn’t melt the set dessert.
6. Serve
Spoon the apple & lemon compote over the set panna cotta and garnish with a bit of extra lemon zest for a fresh, citrusy finish.
Top Tip:
This panna cotta is a perfect light dessert for any occasion! Pair it with a refreshing glass of Franklin & Sons Hedgerow Elderflower Lemonade to bring out the citrus notes. Enjoy!
