Existing wholesale customers login here. If you are a new customer please register hereRegister here
Elderflower Panna Cotta:
6 tablespoons caster sugar
4 sheets of leaf gelatine
1/2 capful of good vanilla extract
4 tbsp Elderflower cordial
125g caster sugar
Drop of cassis or grenadine (optional)
For the Elderflower panna cotta you will need 6 round bottomed moulds such as individual pudding basins or pretty glassware.
1.Put the cream, milk, sugar & vanilla extract into a pan & simmer gently for 5 minutes, then remove from the heat & add the elderflower cordial.
2.Meanwhile, soak the gelatine leaves in a bowl of cold water for approx. 5 minutes or until soft & squidgy.
3.Remove the leaves of gelatine from the water & squeeze to remove excess liquid, add to the warm cream mixture. Stir until completely dissolved.
4.Pour into your 6 moulds.
5.Cover & when cool pop into the fridge to set for at least 3 hours.
6.To unmould, dip each container into a bowl containing hot water to loosen.
For the Poached Rhubarb
1.Wash the rhubarb & cut into batons all the same length (approx. 6-8 cms).
2.In a saucepan, mix the water & sugar together, stir until most of the sugar has dissolved.
3.Place the pan on the heat & bring to the boil. Once boiling add all of the rhubarb.
4.Remove immediately from the heat & add a drop of cassis or grenadine to intensify the colour.
5.Either leave in the pan or transfer to a shallow dish.
6.Cover and leave to cool, ensuring all the rhubarb is covered by the liquid.
Serve the panna cotta topped with the poached rhubarb & your favourite biscuit.
Thank you for choosing Home Entertaining by The Hungry Guest. To place your order please use the following form making sure you select the correct quantities. Once you have completed your order please select your collection date (minimum 7 days notice required on all orders). Payment must be made online at the time of order.