Elderflower Panna Cotta with Gooseberry Compote - River Cottage
Indulge in this elegant elderflower panna cotta, a sophisticated dessert infused with fragrant elderflower and served with tangy gooseberry compote.
Ingredients
- 100ml whole milk
- 250ml double cream
- 40g caster sugar (or 20g if you’re using elderflower cordial)
- 3–4 large heads of elderflower, or
- 2 tablespoons elderflower cordial
- 2 gelatine leaves
- 150ml plain yoghurt
- 500g gooseberries, topped and tailed
- 75g caster sugar
- A few sprigs of elderflower (optional)
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