Elderflower panna cotta with strawberries & brown butter crumble

Elderflower panna cotta with strawberries & brown butter crumble

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(3 ratings)

Prep: 45 mins Cook: 40 mins plus at least 4 hrs chilling

More effort

Serves 6

A delicate Italian set cream dessert with a scattering of summer fruit, syrup and crunchy topping - a dinner party sensation!

Nutrition and extra info

Nutrition: per serving

  • kcal716
  • fat60g
  • saturates36g
  • carbs37g
  • sugars27g
  • fibre0g
  • protein7g
  • salt0.4g
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  • 500ml double cream
  • 450ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 10 large elderflowers heads, flowers picked
  • 1 vanilla pod, seeds scraped out
  • 5 gelatine leaves
  • 85g golden caster sugar

For the crumble

  • 75g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g plain flour
  • 50g golden caster sugar
  • 25g ground almonds

To serve

  • 250g punnet strawberries, tops trimmed
  • 1 tbsp golden caster sugar
  • a few picked elderflowers, to decorate


  1. Put the cream, milk, flowers, vanilla pod and seeds in a pan set over a gentle heat. As soon as the liquid starts to simmer, remove from the heat and leave to cool completely.

  2. Meanwhile, for the crumble, tip the butter into a small pan and heat gently until it has turned a deep brown and smells nutty. Pour into a bowl and leave to cool at room temperature until firm.

  3. Once the cream mixture has cooled, lightly grease the insides of six 150ml dariole moulds. Soak the gelatine leaves in cold water for 10 mins. Strain the cooled cream mixture through a sieve into a clean pan, discarding the elderflowers and vanilla pod. Tip in the sugar and stir to dissolve. Set over a low heat and bring back to a simmer, then pour into a large jug. Squeeze out any excess liquid from the gelatine and stir into the hot cream until melted. Keep stirring until the mixture has cooled and thickened slightly, so that all the vanilla seeds don’t sink to the bottom. Pour into the moulds and chill for at least 4 hrs until set.

  4. Heat oven to 180C/160C fan/gas 4. Rub the browned butter into the flour, then stir through the sugar and almonds. Spread out onto a tray lined withs baking parchment. Bake for 25-30 mins until golden, stirring a few times. Leave to cool.

  5. Slice the strawberries, then mix with the sugar and 1 tsp water. Set aside to macerate for 20 mins.

  6. Turn the panna cottas out onto plates and top with the strawberries and their juices. Sprinkle over some of the crumble, serving any extra in a bowl on the side, then decorate with a few elderflowers.

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Comments, questions and tips

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10th Jun, 2019
OK, so I did the simplified version - ie a vanilla panna cotta with the strawberry/sauce - it was delicious. I'm not sure why you have to wait for the cream/milk to cool down, though, before heating it again?? Elsewhere you do not have to do this twice. I'd likely not bother with the 1st stage again. The only reason I can think is that it might thicken the mixture so you need less gelatine?? (but not really, looking at the recipe)
Ines Moskal's picture
Ines Moskal
5th Jun, 2020
I think the reason for letting it cool for a long time is to get as much flavour as possible from the flowers.
1st Feb, 2019
This recipe is average. It is quite time consuming as you have to heat cream and then wait for it to cool before you heat it again so be prepared to spend quite a lot of time on it. I used elderflower cordial instead as elder flowers are out of season. I used 4 tablespoons of cordial and it didn’t change the consistency but the result didn’t have an overly strong elderflower taste. Overall this was an okay recipie and the result was nice but not amazing. I also made the butter crumble but it had way too much butter and it just went soft instead of crumbly in the oven.
30th Jun, 2018
Could I use elderflower cordial instead? If so, how much should I add?
goodfoodteam's picture
3rd Jul, 2018
Thanks for your question. We haven't tested this recipe with cordial and as this will change the proportions we can't recommend an exact amount without testing. Perhaps, one of our users has tried it?
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