Ingredients:

  • 2 packets (14 g) Powdered Gelatin
  • 1/4 cup (60 ml) Cold Water
  • 2 cups (480 ml) Heavy Cream (35% fat minimum)
  • 1 cup (240 ml) Whole Milk
  • 1/2 cup (100 g) Granulated Sugar (for panna cotta)
  • 1/2 cup (120 ml) Elderflower Cordial
  • 1 teaspoon (5 ml) Vanilla Extract (Optional)
  • 1 1/2 cups (225 g) Fresh or Frozen Raspberries (for compote)
  • 1/4 cup (50 g) Granulated Sugar (for compote)
  • 1 tablespoon (15 ml) Lemon Juice (freshly squeezed)
  • 2 tablespoons (30 ml) Water (for compote)
  • 6 oz (170 g) Fresh Raspberries (for garnish)
  • Fresh Mint Leaves (As needed, for garnish)

Instructions:

  1. Bloom the Gelatin: Pour the cold water into a small bowl. Sprinkle the powdered gelatin evenly over the surface. Let it sit undisturbed for 5-10 minutes until spongy.
  2. Heat the Dairy: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and steam is rising. Do not allow the mixture to boil.
  3. Melt the Gelatin: Remove the cream mixture from the heat. Add the bloomed gelatin and whisk gently until it is fully dissolved and there are no lumps.
  4. Flavour and Strain: Stir in the elderflower cordial and vanilla extract (if using). Pass the mixture through a fine-mesh sieve (optional) to ensure smoothness.
  5. Portion and Chill: Pour the Panna Cotta mixture evenly into six prepared ramekins. Cover each ramekin tightly with plastic wrap (ensure plastic doesn't touch the cream surface). Refrigerate for a minimum of 4 hours, or ideally overnight, until firm.
  6. Make the Compote: Combine the 1 ½ cups of raspberries, ¼ cup sugar, lemon juice, and water in a small saucepan. Bring to a gentle simmer over medium heat.
  7. Reduce and Cool: Cook for 5–7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Strain through a sieve for a glossy sauce (optional). Allow the compote to cool fully to room temperature, then chill in the refrigerator.
  8. Serve: To unmold (optional), briefly dip the bottom of the ramekin into warm water, then invert onto a chilled serving plate. Spoon a generous drizzle of the chilled raspberry compote over and around the Panna Cotta, topping with fresh whole raspberries and a small sprig of mint.