Elder Flower Panna Cotta 2

Those who have been on one of our food courses will know that we try to be a little creative with our cooking.  We’ve done this dessert a couple of times now at our woodland camp and they’ve gone down well.  They taste absolutely fantatsic and there are still elderflowers about.  They will set overnight in a cool box.  The quantities below are for 6.


  • 4 elder flowers
  • 450g of double cream
  • 150 ml of milk
  • 1 vanilla pod or tps of vanilla extract
  • 2 gelatine sheets
  • 3 tbs of icing sugar
  • 225g of greek yogurt


  • Put the cream and milk in a wide bottomed pan
  • Split the vanilla pod and scrape into the pan
  • Stir into a cream
  • Shake the elder flowers to remove any bugs
  • Leave the flowers to infuse in the mixture for a couple of hours and then remove
  • Put the pan on a low heat and simmer for 5 minutes
  • Meanwhile, soak the gelatine sheets in a bowl of cold water
  • Remove the mixture from the heat and stir in the icing sugar
  • When the sugar has dissolved add the drained gelatine
  • Whisk in the yogurt
  • Pour the mixture through a sieve balanced over a jug
  • Pour into 6 ramekins and put in a cool box to set

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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