Elderflower Panna Cotta With Strawberries Brown Butter Crumble Food
ELDERFLOWER PANNA COTTA WITH STRAWBERRIES & BROWN BUTTER CRUMBLE
A delicate Italian set cream dessert with a scattering of summer fruit, syrup and crunchy topping - a dinner party sensation!
Provided by Emily Kydd
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Put the cream, milk, flowers, vanilla pod and seeds in a pan set over a gentle heat. As soon as the liquid starts to simmer, remove from the heat and leave to cool completely.
- Meanwhile, for the crumble, tip the butter into a small pan and heat gently until it has turned a deep brown and smells nutty. Pour into a bowl and leave to cool at room temperature until firm.
- Once the cream mixture has cooled, lightly grease the insides of six 150ml dariole moulds. Soak the gelatine leaves in cold water for 10 mins. Strain the cooled cream mixture through a sieve into a clean pan, discarding the elderflowers and vanilla pod. Tip in the sugar and stir to dissolve. Set over a low heat and bring back to a simmer, then pour into a large jug. Squeeze out any excess liquid from the gelatine and stir into the hot cream until melted. Keep stirring until the mixture has cooled and thickened slightly, so that all the vanilla seeds don't sink to the bottom. Pour into the moulds and chill for at least 4 hrs until set.
- Heat oven to 180C/160C fan/gas 4. Rub the browned butter into the flour, then stir through the sugar and almonds. Spread out onto a tray lined withs baking parchment. Bake for 25-30 mins until golden, stirring a few times. Leave to cool.
- Slice the strawberries, then mix with the sugar and 1 tsp water. Set aside to macerate for 20 mins.
- Turn the panna cottas out onto plates and top with the strawberries and their juices. Sprinkle over some of the crumble, serving any extra in a bowl on the side, then decorate with a few elderflowers.
Nutrition Facts : Calories 716 calories, Fat 60 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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- If you'll be making your own elderflower syrup, start a day or two in advance: Pour water in a pot, add sugars and citric acid, and bring to a boil. Mix well and let all the sugar dissolve. Remove from heat and let cool down. Then, add mint leaves, slices of one lemon and the elderberry flowers - remove as much stem as you can and only use the florets. Mix in, then cover the pot with a cheese cloth or a thin kitchen towel, and let infuse for about a day. Then, drain the syrup and pour it in a bottle. Keep refrigerated and use in a week or so.
- To make the panna cotta: add heavy cream and milk to a pot, add sugar and elderflower syrup. Slowly bring to a low boil while stirring and cook on low for about 15 minutes, stirring regularly, until the cream thickens. Remove from heat.
- While the cream is cooking, soak gelatin in cold water, according to package instructions (or use agar agar for a vegetarian version). Once soaked, squeeze the gelatin to drain liquids, then add it to the hot cream and stir it in, whisking thoroughly until the gelatin dissolves. Pour the cream in jars or glasses and let it cool down before storing in the fridge. Keep refrigerated for at least 4 hours, or overnight, until the cream firms up.
- Prepare decoration: Wash and dry strawberries, then cut in half or in slices. Sprinkle with sugar and add 1-2 tablespoon of elderflower syrup. Let macerate for about 15-30 minutes, then add strawberries on top of the panna cotta.
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