Elderflower Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many variations with different flavorings have emerged. Elderflower panna cotta is a fresh, floral version that perfectly combines the creamy texture with the natural sweet, aromatic flavor of elderflower. Imagine the silky panna cotta melting in your mouth after just one bite, while the freshness and natural floral notes of the elderflower syrup create a perfect balance. The secret to perfect panna cotta is high-quality cream and preparation at the right temperature. Try this version garnished with fresh elderflowers or a little extra elderflower syrup to make it even more special!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat, stirring until the sugar is completely dissolved, but do not boil.
3
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until the gelatin is completely dissolved.
4
Let the mixture cool slightly, then stir in the elderflower syrup to preserve its aroma.
5
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles, then pour it into small molds or glasses.
6
Let it cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
7
Before serving, garnish with fresh elderflowers or other edible flowers, and drizzle with a little elderflower syrup for extra flavor, if desired.
