Elderflower and beurre noisette panna cotta

The beurre noisette is an intriguing counterpart to the floral character of the elderflower.

Makes 750g.

Elderflower and beurre noisette panna cotta

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elderflower, dried






gelatin leaves




Preparation method

  • Heat together the cream and the dried elderflower and bring it to the boil. Remove the pan from the heat and infuse for 30 minutes.
  • Melt the butter in a saucepan over low heat.
  • Continue stirring with a whisk until the milk solids start to brown and the butter releases a nutty aroma.
  • Remove the butter from the heat and let the milk solids sink to the bottom.
  • Clarify the butter by skimming and pouring the melted butter fat into a separate container (leaving the milk solids behind).
  • Measure 80g of the beurre noisette.
  • Soak the gelatin in plenty of cold water.
  • Sieve the elderflower from the cream.
  • Heat the infused cream with the beurre noisette.
  • Add the soaked gelatin and stir until dissolved.
  • Set to cool to room temperature.
  • Emulsify the cream mixture with a hand-held blender.
  • Divide into silicone moulds and freeze.
  • Turn out the panna cotta and place in the refrigerator to defrost.

Serving suggestions

  • As a friandise with hibiscus and red fruits.
  • As a component in a composition with coffee and blackberry.
  • As part of a composition with nuts, caramel, and vanilla.

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