Pannacotta with gooseberry and elderflower compote

Pannacotta with gooseberry and elderflower compote
  • Serves icon Makes 8 x 125ml pannacottas
  • Time icon Hands-on time 55 min, plus overnight chilling

A perfectly set, wobbling pannacotta is a wonderful thing. Served with sweet-tart gooseberry compote, to cut through the creaminess, it makes an elegant dessert.

There are so many wonderful ways to flavour a pannacotta, take a look at some of our recipes including a peach bellini idea.

Nutrition: per serving

Calories
334kcals
Fat
19.3g (12g saturated)
Protein
3.2g
Carbohydrates
36.6g (36.6g sugars)
Fibre
0.6g
Salt
0.1g
Calories
334kcals
Fat
19.3g (12g saturated)
Protein
3.2g
Carbohydrates
36.6g (36.6g sugars)
Fibre
0.6g
Salt
0.1g

Ingredients

  • 6 gelatine leaves (we used Costa Fine Leaf, from Waitrose)
  • 250ml double cream
  • 200g caster sugar
  • 1 vanilla pod, split lengthways and seeds scraped out
  • 550ml raw (unpasteurised) whole milk or good-quality pasteurised whole milk (we like Low Sizergh Barn’s)
  • 2 tbsp clear honey (preferably a dark variety)

For the compote

  • 150g gooseberries, fresh or frozen
  • 3 tbsp elderflower cordial
  • 1 tsp clear honey (as above)

You’ll also need… 

  • 8 x 125ml dariole moulds, lightly greased with sunflower oil

Method

  1. Soak the gelatine leaves in a small bowl of cold water for a few minutes until soft. Meanwhile, heat the cream, sugar, vanilla pod and seeds in a saucepan over a low-medium heat until the sugar has dissolved. Take the cream off the heat.
  2. Squeeze the water out from each of the gelatine leaves, then stir the gelatine into the cream/sugar until dissolved. Cool, then stir in the milk and honey. Strain through a fine sieve into a mixing bowl (see tip).
  3. Stir the mixture constantly with a rubber spatula for 10-15 minutes, to stop the gelatine catching on the bottom, until the mixture thickens. Pour into the greased moulds and leave to set overnight in the fridge. The pannacottas are ready once you can ease the sides away from the mould using your fingers.
  4. To make the compote, heat the gooseberries, elderflower cordial and honey in a saucepan and cook until the gooseberries start to soften and fall apart. Add more honey if the compote tastes too sharp. Stir to crush the gooseberries slightly.
  5. Pour a kettle of just-boiled water into a heatproof bowl. Briefly dip the base of each pannacotta mould in the water, then turn out onto a plate. Serve the pannacottas with a good dollop of gooseberry compote.

delicious. tips

  1. Wash and dry the vanilla pod and put it in a jar of sugar to make vanilla sugar.

    NB Raw milk isn’t recommended for pregnant women, infants and children or anyone with a compromised immune system.

  2. Make the gooseberry compote up to 3 days in advance and keep in a sealed container in the fridge.

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