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Elderflower & Strawberry Summer Panna Cotta
May 29, 2025
Serves
Summer in a spoonful.
This Elderflower & Strawberry Panna Cotta is made with Trewithen Cornish clotted cream and captures the very essence of the season. Floral, fruity and indulgent – with garden-picked elderflowers, fresh strawberries, and a ripple of strawberry jelly for a delicate set. A simple stunner for sunny days and garden gatherings.
Recipe by James Strawbridge.
Elderflower & Strawberry Summer Panna Cotta
Serves: 4Method
Step 1
Infuse the sweetened milk with elderflower and warm with clotted cream. Gently infuse the flowers in warm milk for 15-20 minutes, then strain. Add gelatine to water as per pack instructions and whisk with the sweetened cream. Pour into glasses and allow to set for an hour.
Step 2
Blend 12 strawberries and sieve to remove seeds for a strawberry puree. Add elderflower cordial and stir in the strawberry jelly or softened gelatine until fully dissolved.
Step 3
Pour the strawberry jelly into the panna cotta moulds as a ripple and refrigerate for 4-6 hours (or overnight) until softly set.
Step 4
Top with sliced strawberries, elderflower blossoms and lemon zest.
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Ingredients
For the panna cotta:
- 250ml Trewithen Cornish clotted cream
- 300ml Trewithen Regen milk
- 80g caster sugar
- Large bunch of elderflowers
- 1/2 tsp vanilla paste
- 1 sachet of Gelatine
For the strawberry jelly:
- 12 fresh strawberries
- 1 tbsp elderflower cordial
- 4 cubes of strawberry jelly (or gelatine equivalent
To garnish:
- Zest of 1/2 lemon
- Extra strawberries, sliced
- Fresh elderflowers
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