Elderflower Pannacotta

November 7, 2014
  • Irish Moss

If you don’t believe that seaweed can be used in desserts, you will probably think again after tasting this pannacotta!


  • 2 Grams Carageen
  • 500 Milliliters Milk
  • 25 Grams Caster sugar
  • 12 Elderflower heads (or cordial if out of season)
  • 200 Milliliters Double cream


  1. Soak carrageen for 20 minutes.

  2. Bring 600ml of water to the boil with the carrageen. Then reduce heat and simmer for 20 minutes.

  3. Combine the milk and sugar in a pan, introducing the elderflower held in a muslin bag. Heat to near boiling, then remove from heat and take out the flowers.

  4. Pour the carrageen water through a sieve, pushing it through with a spoon, into the milk. Whisk the milk as you go.

  5. Whisk in the cream and pour into cups to be placed in the fridge.

  6. Invite your friends over and enjoy!

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