Pannacotta with gooseberry and elderflower compote | delicious. magazine

Name: Pannacotta with gooseberry and elderflower compote | delicious. magazine
Ingredients: 6 gelatine leaves (we used Costa Fine Leaf, from Waitrose); 250ml double cream; 200g caster sugar; 1 vanilla pod, split lengthways and seeds scraped out; 550ml raw (unpasteurised) whole milk or good-quality pasteurised whole milk (we like http://www.lowsizerghbarn.co.uk/Low Sizergh Barn’s); 2 tbsp clear honey (preferably a dark variety); For the compote; 150g gooseberries, fresh or frozen; 3 tbsp elderflower cordial; 1 tsp clear honey (as above); You’ll also need…; 8 x 125ml dariole moulds, lightly greased with sunflower oil

www.deliciousmagazine.co.uk

A perfectly set, wobbling gooseberry pannacotta is a wonderful thing on a summer evening. Serve the creamy dessert with elderflower compote.

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Ingredients

6 gelatine leaves (we used Costa Fine Leaf, from Waitrose)
250ml double cream
200g caster sugar
1 vanilla pod, split lengthways and seeds scraped out
550ml raw (unpasteurised) whole milk or good-quality pasteurised whole milk (we like http://www.lowsizerghbarn.co.uk/Low Sizergh Barn’s)
2 tbsp clear honey (preferably a dark variety)
For the compote
150g gooseberries, fresh or frozen
3 tbsp elderflower cordial
1 tsp clear honey (as above)
You’ll also need…
8 x 125ml dariole moulds, lightly greased with sunflower oil