500ml lactose free double cream
450ml lactose free full-fat milk
10 large elderflower heads, flowers picked
1 vanilla pod, seeds scraped out
5 gelatine leaves
85g golden caster sugar
250g punnet strawberries, tops trimmed
1 tbsp golden caster sugar
a few picked elderflowers, to decorate
Put the lactose free cream, milk, flowers, vanilla pod and seeds in a pan set over a gentle heat.
As soon as the liquid starts to simmer, remove from the heat and leave to cool completely.
Once the cream mixture has cooled, lightly grease the insides of six 150ml dariole moulds.
Soak the gelatine leaves in cold water for 10 mins. Strain the cooled lactose free cream mixture 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 out any excess liquid from the gelatine and stir into the hot lactose free cream until melted.
Keep stirring until the mixture has cooled and thickened slightly, so that all the vanilla seeds don’t sink to the bottom. Pour into the moulds and chill for at least 4 hrs until set.
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 and top with the strawberries and their juices. Decorate with a few elderflowers then serve.
Recipe adapted from: Good Food