Pannacotta with gooseberry and elderflower compote
- June 2017
- Makes 8 x 125ml pannacottas
- 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.
- 19.3g (12g saturated)
- 36.6g (36.6g sugars)
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.
Make the gooseberry compote up to 3 days in advance and keep in a sealed container in the fridge.
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