Richard Yarrow

Foraged Elderflower Panna Cotta

This elegant panna cotta combines foraged elderflower cordial with rich Yester Dairy cream for a silky, floral dessert. Light, refreshing, and beautifully simple — the perfect make-ahead treat to celebrate Scotland’s spring and early summer flavours.

20 minutes

Difficulty 2

Serves 2

For the Panna Cotta

• 240ml Yester Dairy double cream, known for its rich and velvety texture that enhances the dessert's overall mouthfeel.

• 60ml Yester Dairy whole milk, which adds a touch of creaminess while balancing the richness of the double cream.

• 30ml (2 tbsp) elderflower cordial, a fragrant and floral syrup that is foraged and lovingly crafted by us yarrows every summer (you can also pick it up in most shops), bringing a unique and refreshing flavour to the panna cotta.

• 2 gelatine leaves, essential for achieving the perfect, wobbly texture that defines this classic Italian dessert.

• 1/3 vanilla pod, which provides an aromatic depth and warmth, enhancing the overall flavour profile of the panna cotta.

• 20g caster sugar, a fine sugar that dissolves easily, ensuring a smooth sweetness that complements the floral notes of the elderflower.

Infuse the Cream

In a small saucepan, combine the luxurious double cream, whole milk, caster sugar, and the fragrant elderflower cordial. To incorporate the complex flavors of vanilla, take the 1/3 vanilla pod, cut it lengthways with a sharp knife, and carefully scrape out all the tiny seeds, adding them directly into the cream mixture. Don’t forget to include the scraped vanilla pod itself into the saucepan for additional infusion. Place the saucepan over low heat and warm the mixture gently, stirring occasionally until it just begins to bubble around the edges. Once you see the first signs of bubbling, promptly remove the saucepan from the heat to prevent boiling, which can alter the texture. Allow the mixture to sit and infuse for about 10 minutes, letting the flavors meld beautifully.

Soak the Gelatine

While the cream is infusing, take the 2 gelatine leaves and place them in a small bowl filled with cold water. Let them soak for approximately 5 minutes, or until they become soft and pliable. This step is crucial, as it prepares the gelatine to dissolve smoothly into the warm cream mixture.

Strain & Combine

After the infusion time has elapsed, strain the infused cream mixture through a fine sieve into a clean saucepan to remove the vanilla pod and any solid particles, ensuring a silky-smooth panna cotta. Gently reheat the strained mixture over low heat, stirring occasionally to maintain an even temperature. Once warm, remove the gelatine leaves from the cold water, allowing any excess water to drip off, and add them to the warm cream mixture. Stir continuously until the gelatine is fully dissolved and integrated, ensuring there are no lumps. Once the gelatine is completely melted and the mixture is smooth, remove the saucepan from the heat.

Chill

Carefully pour the creamy mixture into 2 individual ramekins or elegant glasses, taking care not to overfill them. Place the filled ramekins in the refrigerator and allow them to chill for a minimum of 4 hours, or until the panna cotta has set to a perfect, delicate wobble. Once set, the panna cotta can be served as is or garnished with fresh berries, a drizzle of extra elderflower cordial, or a sprig of mint for an added touch of elegance and freshness.