Updated: Jun 9
This is a lovely seasonal pudding. It is a take on an Italian panna cotta, really simple to make, quick and delicious.
Elderflowers are in full bloom here in East Yorkshire, and in fact I’m just about to go out and pick some more to make Elderflower cordial, I shall be making a video of that tomorrow!
The gooseberries are nearly ready, but I have used frozen ones from last year. We have a bumper crop of gooseberries this year and so will be making lots of things with those later on.
We have local strawberries ready too, which are grown in greenhouses, despite the great weather we have had, our strawberries are not quite ready yet!
This panna cotta uses leaf gelatine, but you could use vegetarian gelatine instead if you don’t eat meat.
The gooseberry and strawberry conserve is a fridge type of jam, meaning that it needs to be kept in the fridge and will last for about 4 weeks- its lovely on toast or with scones too!
I hope you enjoy it
150ml Double cream
110ml Full fat milk
120ml elderflower cordial
2 tsp runny honey
3 sheets leaf gelatine
Put the gooseberries, elderflower cordial and honey in a saucepan and bring to the boil. Simmer for 10 minutes until the gooseberries are bursting and soft
Remove from the heat and liquidise. Sieve the puree and put to one side to cool.
Put the cream, milk and honey into a saucepan and bring to the boil slowly, simmer for 3-4 minutes.
Put the leaf gelatine to soak in cold water until floppy. Take it out and squeeze out any excess water, drop the gelatine into the hot cream and stir well to dissolve. Allow to cool a little.
Add the gooseberry puree and pour into dariole moulds and put in the fridge to set.
Serve with gooseberry and strawberry conserve.
Gooseberry and strawberry conserve
400g strawberries, washed and hulled
150g gooseberries, topped and tailed
250g granulated sugar
2 tbsp lemon juice
2 tbsp elderflower cordial
Put the gooseberries and strawberries into a pan with the sugar, lemon juice and elderflower cordial.
Crush the fruit with a fork and then place over a medium heat and bring to a gentle boil
Cook, stirring every now and then so that the fruit does not catch on the bottom of your pan, for about 20-30 minutes until thick and syrupy.
Serve warm, afterwards store the remainder in the fridge in a sterilised jam jar. It will last for about 4 weeks.