Elderflower Panna Cotta with Fresh Berries

Summer mini-series for Recipe.TV

Makes 6 small glasses depending on the size

For the panna cotta

7¾ fl oz cream

4 tbsp elderflower cordial

1 oz caster sugar

2½ gelatine leaves

7¾ oz natural yoghurt

For the topping

2 oz fresh raspberries

2 oz strawberries, hulled and halved

3 tbsp blueberries

Sprigs of thyme, to decorate

You’ll need 6 small pretty glasses

For the panna cotta, pour the cream, sugar and elderflower cordial in a saucepan and warm over a medium heat, stirring until the sugar is dissolved then just bring to the boil before removing from the heat.

Soak the gelatine leaves in ½ cup of cold water until soft. Squeeze out the excess water and add them into the hot cream mixture. Whisk until dissolved.

Whisk in the yoghurt until smooth and pour this through a sieve into a jug.

Place 6 small glasses onto a tray and pour the panna cotta mixture between them.

Chill for at least 3 hours or until set.

When ready to serve, arrange the berries on top of each of the glasses of panna cotta and decorate with sprigs of thyme.