Elderflower Pannacotta

Serves: 3-4
Cooks in: 1 hour
Difficulty: 5/10
Gluten free
My elderflower pannacotta combines the creamy, floral notes of elderflower-infused coconut milk with the rich sweetness of sapling vodka-roasted strawberries, it’s a fancy version of summer strawberries & cream!


2 cups/500ml Coconut Milk or Oat Cream 

4 Elderflower Blossoms, stem removed  

3/4 cup/180ml maple syrup 

1 tbs vanilla extract or 1 tsp Tonka bean, grated 

4 tbs Cornflour 

1/4 cup/60ml milk 

Roasted Strawberries 

2 cups/320g fresh strawberries, halved 

1/4 cup/60ml Sapling Vodka

1/4 cup/50g Coconut Sugar

1 Elderflower Blossom, stem removed 


Elderflower Petals

To make your elderflower pannacotta with roasted strawberries, start by heating coconut milk or oat cream in a saucepan with elderflower blossoms, maple syrup, and either vanilla extract or grated tonka bean. Warm the mixture until it’s hot but not boiling.

Meanwhile, make a smooth slurry by whisking cornflour with milk. Gradually add this to the hot cream mixture, stirring constantly until it thickens. Once thickened, strain it to remove the blossoms and ensure smoothness, then pour into serving dishes. Allow to cool slightly, then refrigerate until set, about four hours.

For the roasted strawberries, toss halved strawberries with Sapling Vodka, coconut sugar, and an elderflower blossom in a bowl. Place in a foil bag, seal, and roast in a preheated oven until the strawberries are tender, about 15-20 minutes.

Serve the pannacotta topped with the warm roasted strawberries and garnish with elderflower petals.