Photos of Elderflower Panna Cotta with Strawberries & Brown Butter Crumble Recipe
How To Make Elderflower Panna Cotta with Strawberries & Brown Butter Crumble
Serves:
Ingredients
- 2 cups heavy cream
- 1/4 cup elderflower cordial
- 1/4 cup sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- Pinch of salt
Instructions
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In a saucepan, heat the heavy cream, elderflower cordial, and sugar over medium heat, stirring occasionally, until it starts to steam (do not let it boil).
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In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
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Remove the cream mixture from heat and whisk in the bloomed gelatin until completely dissolved.
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Divide the mixture among 4 serving glasses/dishes and refrigerate for at least 4 hours or until set.
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In the meantime, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a separate bowl, combine the flour, brown sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
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Spread the crumble mixture evenly onto the prepared baking sheet and bake for 8-10 minutes or until golden brown. Allow to cool completely.
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Once the panna cotta is set, remove from the refrigerator, top with sliced strawberries, and sprinkle with the cooled brown butter crumble.
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Serve immediately and enjoy!
Nutrition
- Calories : 517kcal
- Total Fat : 41g
- Saturated Fat : 26g
- Cholesterol : 152mg
- Sodium : 25mg
- Total Carbohydrates : 37g
- Dietary Fiber : 2g
- Sugar : 18g
- Protein : 5g
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