Elderflower panna cotta with strawberries
Ingredients
for 4 people
| 5 dl | full cream |
| 2 ½ leaf | gelatine, immersed in cold water for approx. 5 mins., drained |
| ¾ dl | elderflower syrup |
| 250 g | strawberries, sliced |
| 1 tbsp | elderflower syrup |
| 1 | organic lime, use a little grated zest and 1 tsp of juice |
| 30 g | Fine Food Nocciola Piemonte IGP, coarsely chopped |
How it's done
Panna cotta
Bring the cream to the boil in a pan. Remove the pan from the heat. Thoroughly squeeze out the gelatine, stir into the hot liquid, pour in the syrup, mix, pour through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Strawberries
Mix the strawberries, syrup, lime zest and juice in a small bowl, carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Top with the strawberries and hazelnuts.
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