500ml double cream
450ml whole milk
10 large elderflower heads, flowers picked, or 2-3 tbsp elderflower cordial
1 vanilla pod, seeds scraped out
5 gelatine leaves
85g golden caster sugar
For the crumble
75g butter, plus extra for the moulds
75g plain flour
50g golden caster sugar
25g ground almonds
250g strawberries, tops trimmed
1 tbsp golden caster sugar
picked elderflowers, to decorate
Put the cream, milk, flowers (or cordial), vanilla pod and vanilla seeds in a pan over a gentle heat. When it starts to simmer, take off the heat and cool completely.
For the crumble, gently heat the butter in a pan until it turn browns and smells nutty. Pour into a bowl and cool at room temperature until firm.
Once the cream mixture is cool, butter the insides of six 150ml dariole moulds. Soak the gelatine leaves in cold water for 10 mins. Strain the cream 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 any excess liquid from the gelatine, then stir into the cream until the mixture has cooled and thickened slightly and the sheets have fully dissolved. Pour the mixture into the moulds and chill for at least 4 hrs until set.
Heat oven to 180C/160C fan/gas 4. Rub the browned butter into the flour, stir through the sugar and almonds, then spread out on a tray lined with baking parchment and bake for 25-30 mins until golden, stirring a few times. Leave to cool.
Slice the strawberries, then mix with the sugar and 1 tsp water. Set aside to macerate for 20 mins. Turn the panna cottas out onto plates,
top with the strawberries, sprinkle over some crumble, and decorate with a few elderflowers.
716 kcals • fat 60g • saturates 36g • carbs 37g • sugars 27g • fibre 0g • protein 7g • salt 0.4g