Elderflower Panna Cotta with Strawberries & Brown Butter Crumble Recipe

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).

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.

Remove the cream mixture from heat and whisk in the bloomed gelatin until completely dissolved.

Divide the mixture among 4 serving glasses/dishes and refrigerate for at least 4 hours or until set.

In the meantime, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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.

Spread the crumble mixture evenly onto the prepared baking sheet and bake for 8-10 minutes or until golden brown. Allow to cool completely.

Once the panna cotta is set, remove from the refrigerator, top with sliced strawberries, and sprinkle with the cooled brown butter crumble.

Serve immediately and enjoy!