Honey Panna Cotta
Ingredients
Serves 4
- 500ml whipping cream
- 40ml whole milk
- 55g honey
- 2½ gelatine leaves, soaked in a little cold water
- ½ cucumber, peeled and diced
- 1 tbsp chopped dill
- 8 strawberries, quartered
- 75ml elderflower cordial
- 50ml water
- 25g caster sugar
Cooking instructions
- Put the cream, milk and honey into a saucepan and heat to 90ºC or almost boiling.
- Add the softened gelatine leaf to the pan and stir to melt.
- Divide the mixture between four panna cotta moulds and allow to cool before placing in the fridge to set overnight.
- At the same time, mix the diced cucumber with the chopped dill and allow to infuse in the fridge overnight.
- The following day, put the elderflower cordial, water and sugar into a small pan and bring to the boil. Allow the syrup to cool before pouring over the diced cucumber.
- Demould the panna cottas on to a plate and serve with the quartered strawberries, a spoonful of infused cucumber and some sprigs of dill.