Berries and Clotted Cream Cornish Pasty
Serves 6
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Prep Time
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Summer in a spoonful.
This Elderflower & Strawberry Panna Cotta is made with Cornish Dairy Co Cornish clotted cream and captures the very essence of the season. Floral, fruity and indulgent – with garden-picked elderflowers, fresh strawberries, and a ripple of strawberry jelly for a delicate set. A simple stunner for sunny days and garden gatherings.
Recipe by James Strawbridge.
Summer Panna Cotta Recipe – Elderflower & Strawberry
Serves: 4 Prep Time: 20 mins Prep Time: 10 mins Prep Time: 30 minsInfuse the sweetened milk with elderflower and warm with clotted cream. Gently infuse the flowers in warm milk for 15-20 minutes, then strain. Add gelatine to water as per pack instructions and whisk with the sweetened cream. Pour into glasses and allow to set for an hour.
Blend 12 strawberries and sieve to remove seeds for a strawberry puree. Add elderflower cordial and stir in the strawberry jelly or softened gelatine until fully dissolved.
Pour the strawberry jelly into the panna cotta moulds as a ripple and refrigerate for 4-6 hours (or overnight) until softly set.
Top with sliced strawberries, elderflower blossoms and lemon zest.
For the panna cotta:
For the strawberry jelly:
To garnish:
Chill time: 5- 6 hours (minimum) or overnight.
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