Elderflower Pannacotta


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

25gr dried carrageen
200ml milk
5gr of caster sugar
12 elderflower heads, or elderflower cordial if out of season
200ml double cream

Soak carrageen for 20 minutes. Bring 600ml of water to the boil with the carrageen. Then reduce heat and simmer for 20 minutes. 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. Pour the carrageen water through a sieve, pushing it through with a spoon, into the milk. Whisk the milk as you go. Whisk in the cream and pour into cups to be placed in the fridge.

Invite your friends over and enjoy!