Elderflower Pannacotta
Seaweed
- Irish Moss
If you don’t believe that seaweed can be used in desserts, you will probably think again after tasting this pannacotta!
Ingredients
- 2 Grams Carageen
- 500 Milliliters Milk
- 25 Grams Caster sugar
- 12 Elderflower heads (or cordial if out of season)
- 200 Milliliters Double cream
Instructions
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Soak carrageen for 20 minutes.
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Bring 600ml of water to the boil with the carrageen. Then reduce heat and simmer for 20 minutes.
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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.
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Pour the carrageen water through a sieve, pushing it through with a spoon, into the milk. Whisk the milk as you go.
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Whisk in the cream and pour into cups to be placed in the fridge.
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Invite your friends over and enjoy!