- 450 ml cream
- 400ml milk (of your choice)
- 165 g caster sugar
- 3 large gelatine leaves
- 1 vanilla pod
- elderflower cordial to tast
Vanilla and elderflower panna cotta
Ingredients
Method
Soak gelatine leaves in cold water
Put cream, milk and sugar in a medium size pan
cut vanilla pod in half and run knife Down the open sides to get the inside of the pod out
put pod and seeds in the pan and put on stove for approximately 20 miminutes
take off when very hot
Squeeze gelatine leaves until excess water is removed
add to the hot pan of panna cotta and stir untildesolved
add elderflower to taste
pass through a mesh sift with a j-cloth inside the sift
put in a long shallow container
let the panna cotta cool down
put the panna cotta into molds
put in fridge to set
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
