Elderberry panna cotta (with creme fraiche decoration)

Name: Elderberry panna cotta (with creme fraiche decoration)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 sheets Gelatine; 6 (approx. 50 g) medium sized elderflower umbels; 750 g + 1 tablespoon whipped cream; 2 packages Vanillin sugar; 160 g Sugar; 200 ml Elderberry/lilacberry juice (100% juice from concentrate without sugar); 100 ml clear apple juice; 7-10 Tbsp peeled rind of 1/2 untreated lemon; 1 Cloves; 1 stick of cinnamon; 10 g Cornstarch; 30 g Almond kernels without skin; 1 TEASPOON Oil; 1 TABLESPOON Fresh cream; 7-10 Tbsp Aluminium foil; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 sheets Gelatine
6 (approx. 50 g) medium sized elderflower umbels
750 g + 1 tablespoon whipped cream
2 packages Vanillin sugar
160 g Sugar
200 ml Elderberry/lilacberry juice (100% juice from concentrate without sugar)
100 ml clear apple juice
7-10 Tbsp peeled rind of 1/2 untreated lemon
1 Cloves
1 stick of cinnamon
10 g Cornstarch
30 g Almond kernels without skin
1 TEASPOON Oil
1 TABLESPOON Fresh cream
7-10 Tbsp Aluminium foil
7-10 Tbsp wooden skewers

Directions

1
Soak gelatine in cold water. Carefully wash and drain elderberry flowers. Bring the cream, vanillin sugar, 75 g sugar and 5 elderberry blossoms to the boil in a pot and simmer for 15 minutes. Pass the cream through a fine sieve into a bowl. Let it cool down for about 5 minutes. Squeeze the gelatine and dissolve in the hot cream.
2
Rinse 4 timabale moulds (alternatively cups or other moulds containing approx. 175 ml) with cold water. Pour in the cream mixture and let it cool down. Keep cool overnight. For the elderberry sauce, bring the elderberry juice, 50 ml apple juice, 60 g sugar, lemon peel, clove and cinnamon stick to the boil. Stir cornflour and 50 ml apple juice until smooth, stir into the boiling juice and simmer for about 1 minute. Remove lemon peel, clove and cinnamon stick and let the sauce cool down. Spread a thin layer of aluminium foil with oil. Caramelise 25 g sugar in a saucepan until golden, stir in the almonds well and put them immediately on the aluminium foil. Let the almond brittle cool down and chop coarsely. Dip the panna cotta moulds briefly in hot water up to the edge. Loosen the edges of the panna cotta, turn out onto plates and pour some elderberry sauce around it. Mix crème fraiche and approx. 1 tablespoon of cream and add 3 small blobs to the elderberry sauce with a teaspoon.
3
Spread a thin layer of aluminium foil with oil. Caramelise 25 g sugar in a saucepan until golden, stir in the almonds well and put them immediately on the aluminium foil. Let the almond brittle cool down and chop coarsely. Dip the panna cotta moulds briefly in hot water up to the edge. Loosen the edges of the panna cotta, turn out onto plates and pour some elderberry sauce around it. Mix crème fraiche and approx. 1 tablespoon of cream and add 3 small blobs to the elderberry sauce with a teaspoon. Pull through with a wooden skewer. Sprinkle with brittle and serve garnished with elderberry flowers