Elderflower Panna Cotta

This wonderfully simple recipe works well whether you use fresh elderflower sprays, fresh honeysuckle or rose petals (garden rose, dog rose or a combination of the two, just make sure that no sprays or fungicides have been used on the petals that you choose to use). When the flowers are out of season,you can substitute the fresh flowers for elderflower cordial, just remember to reduce the sugar by at least half, if you’re using a cordial. This is a versatile recipe and another variation involving mint and raspberries will be posted shortly!


• 300ml double cream

• 250ml full fat milk

• Vanilla pod

• 15 elderflower sprays, OR 2 handfuls of honeysuckle OR 2 handfuls of rose petals

• 25g caster sugar

• 4 gelatine leaves

• Mint, berries, or flowers to garnish

Step 1. Pop the cream, milk, vanilla pod and elderflower into a saucepan on a gentle heat, once it begins to simmer then take it off the heat and strain the mixture though a sieve, discard the vanilla pod and elderflower sprays.

Step 2. Soak the gelatine leaves in water.

Step 3. Pop the milk/cream mixture back on the heat and dissolve the sugar.

Step 4. Once the sugar is fully dissolved take it off of the heat. Squeeze the excess water out of the leaves and dissolve them into the mixture.

Step 5. Once the mixture has cooled a little, pour into 4 martini glasses or a mouldy if you intend to serve the dessert on a plate. Refrigerate for 2 hours.

You can serve this by itself with a garnish of mint or make up a fruity sauce or coulis.

As it’s summer, I’ve gently poached some fresh strawberries in prosecco, adding sugar and to taste.


Author: theedibleflowercompany

Edible flowers for use in cocktails, salads, garnishes, desserts and cakes. Ideal for dinner parties, weddings and special occasions.

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