River Cottage

Elderflower and vanilla pannacotta recipe

Hugh puts elderflower to good use in this delicious pannacotta recipe from River Cottage Every Day

Serves 4


  • 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 tbsp elderflower cordial
  • 1 vanilla pod
  • 2 gelatine leaves
  • 150ml plain yogurt

For the gooseberry compote:

  • 500g gooseberries, topped and tailed
  • 75g caster sugar


How to make elderflower and vanilla pannacotta

1. Combine the milk, cream and sugar in a saucepan. Tip up the elderflower heads in a piece of muslin and add to the pan, or stir in the elderflower cordial. Split vanilla pod and scrape seeds out into cream mixture. Add pod to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour. Remove the bag of elderflower and squeeze to remove as much of the cream mixture as possible. Remove vanilla pod.

2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water.

3. Reheat cream mixture to warm, then add gelatine and stir well until gelatine is dissolved. Leave to cool to room temperature. Once cooled to room temperature, stir in yogurt until thoroughly combined. Pour the mixture into 4 small moulds, such as ramekins, and chill in the fridge for at least 4 hours, until set.

4. Meanwhile, make the compote. Put the gooseberries in a pan with the sugar and 50ml of water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Leave to cool completely and chill the compote.

5. To turn out the pannacottas, dip each mould very briefly in hot water - literally just a few seconds - then turn upside down on to a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with gooseberry compote.

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All images © Simon Wheeler


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River Cottage

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Friday 27 August 2010
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