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Ingredients
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Buttermilk Panna Cotta
Elderflower & Strawberry Sorbet
Method
Buttermilk Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to soften.
- 2
Heat the Cream
In a saucepan over medium heat, combine the heavy cream and sugar. Heat until the sugar has dissolved and the mixture is steaming but not boiling.
- 3
Incorporate the Gelatin
Remove the saucepan from heat. Add the softened gelatin to the cream mixture and stir until completely dissolved.
- 4
Add Buttermilk and Vanilla
Stir in the buttermilk and vanilla extract until well combined.
- 5
Pour into Molds
Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.
Elderflower & Strawberry Sorbet
- 6
Prepare the Strawberries
Wash and hull the fresh strawberries. If they are large, cut them in half.
- 7
Blend the Sorbet Mixture
In a blender, combine the strawberries, elderflower cordial, lemon juice, granulated sugar, and water. Blend until smooth.
- 8
Chill the Mixture
Transfer the mixture to a bowl and refrigerate for about 1 hour to chill.
- 9
Freeze the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 2 hours to firm up.