For the Compote
For the Pannacotta
For a soft and light pannacotta, plan 1g of gelatine for about 100ml of liquid, milk will result into a lighter texture, but cream will bring richer flavour. Using a glass to serve allows you to use less gelatine for a perfect result. Leaving the panna cotta set overnight will also help to create a stronger hold with the gelatine.
Add some strawberries or any light seasonal fruit for this classic dessert.
Place the gooseberries, orange zest and juice, elderflower, caster sugar in a bowl, cover with cling film and, if possible, leave to marinate for 30 minutes or overnight in the fridge.
When ready, place all the marinated fruit and juices into a small saucepan and gently bring to the boil. Reduce the heat and simmer for 6 – 8 minutes until the fruit has softened. Remove from the heat and set aside to cool.
Place the gelatine leaves in a large bowl of iced water and leave 5 minutes to bloom or soften.
Meanwhile, place in a saucepan the cream, milk and honey, scrape the seeds of the vanilla pod and add both the seeds and the pod. If using vanilla paste, add it at this stage too.
Over a medium heat, bring to a simmer to dissolve the honey and warm the cream. Remove from the heat and set aside to infuse for 3 minutes. Remove the vanilla pod
Remove the gelatine from the water and stir them in the warm cream mixture until dissolved. Leave the mixture to settle for a few minutes until starting to cool or resemble a thickened cream or thick custard texture.
Carefully pour the pannacotta into the cocktail glasses. You can pour while warm, but when cooler and the mixture has slightly thickened like a custard, the vanilla seeds will be better dispersed, instead of all settling at the base of the glasses.
Place in the fridge to set for a minimum of 30 minutes or until set. I often prepare it and let it set overnight.
Gently spoon the gooseberry compote over the set panna cotta and decorate with fresh flowers if desired.
Enjoy!
