Elderflower panna cotta
0 from 0 votes

Elderflower panna cotta

Course Dessert
Cuisine Italian
Keyword dessert, cream, gluten free
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting time 5 hours
Total Time 1 hour 35 minutes
Servings 8


  • 500 ml of fresh cream
  • 8 heads of very fresh elderflowers
  • 80 g of sugar, + 100 g of sugar for the caramel
  • 4 egg whites


  • Pour the cream into a saucepan, then add the sugar and the elderflower heads, previously checked to avoid unwanted guests.
  • Bring the cream to a gentle boil, stirring occasionally to melt the sugar, then turn off the heat and let it cool down.
  • Slightly beat the egg whites with a fork until you see some bubbles on the surface, then sieve the cream and pour it onto the egg whites. Stir just enough to mix the ingredients.
  • Heat the oven to 120°C.
  • Melt 100 g of sugar in a non-stick pan until it becomes an amber caramel.
  • Pour the caramel into a loaf pan, wait a few seconds until the caramel sets, then pour in the cream, too.
  • Place the panna cotta mould in a larger pan filled with water and bake on the bottom rack for about 1 hour and 20 minutes, or until it is elastic and compact to the touch. Be careful not to burn yourself when checking the panna cotta!
  • Remove the panna cotta from the oven, let it cool down, then stash in the fridge for a few hours, or, even better, until the next day, so that it will be completely set and the caramel will turn into a sauce.
  • When serving the panna cotta, dip the pan for a few seconds in a bowl of boiling water, then unmould into a plate. The caramel will run everywhere, so choose a plate which will easily keep the sauce, you don’t want to spill it, it is so good.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!