Serves 4

Ingredients:

300ml double cream
200ml unhomogenised whole milk (well stirred)
60g caster sugar
1 tsp vanilla extract
2½ gelatine leaves (or 1½ tsp powdered gelatine)
Zest of 1 lemon
Splash of elderflower cordial

For the topping:
200g fresh strawberries/raspberries/blueberries/peaches
1–2 tbsp icing sugar
1 tsp lemon juice

Method:

• Soak gelatine leaves in cold water for 5–10 minutes until soft.
• In a saucepan, gently heat the cream, milk, sugar, and lemon zest. Stir until the sugar dissolves – don’t let it boil. Remove from heat.
• Squeeze excess water from the gelatine and stir it in until fully dissolved.
• Add the vanilla extract and elderberry cordial.
• Strain the mixture into a jug (removes zest and ensures smoothness).
• Pour into ramekins or glasses. Refrigerate for at least 4 hours, or until set.
• To make the topping, lightly mash the summer fruit of your choice with icing sugar and lemon juice for a fresh, slightly saucy texture.
• Spoon the fruit mix over the set panna cotta just before serving.