Something a bit different this week, we have a delicious dessert for you to try from our Executive Chef, Andrew MacKenzie - Strawberry Whipped Panna Cotta with Macaroons using Elderflower cordial - you can make your own here.



Whipped Panna Cotta
400g whipping cream, 40g elderflower cordial, 2.5 sheets of bronze gelatin

Strawberry Compote
1 punnet of strawberries, 100g sugar, 20ml balsamic vinegar

125g icing sugar, 125g ground almonds, 90g egg white, 110g caster sugar, a few drops of red food colouring


Put the gelatin into a bowl of iced water to soften for a couple of minutes.
Pour the cream and elderflower cordial into a pan and warm gently until hot but not boiling.
Stir in the gelatin and keep stirring until it is all dissolved.
Pass through a sieve into a metal container and chill until the panna cotta has set (about 2 hours)
When set place into a blender and whip until smooth. Put the mixture into a piping bag with a 10mm piping nozzle, and keep in the fridge until needed.


Trim the strawberries and cut them in half.

Dissolve the sugar in a heavy bottomed pan over a high heat until golden brown.

Deglaze the pan by adding the balsamic vinegar, then add the strawberries, remove from the heat and cool until needed.


Sieve the icing sugar and ground almond together into a bowl, add a few drops of food colouring.
In a tabletop mixer add the egg white and start whisking, slowly add all of the caster sugar, and continue to whisk until soft meringue peaks.
Add about a 1/3 of the meringue mix to the almond and sugar.
Mix until it forms a paste, add the remaining meringue and fold together to form a thick paste.
Put the mixture into a pipping bag with a 10cm nozzle.
Line a tray with grease proof paper and pipe out the macaroons into 2cm diameter discs.
Leave to set and form a crust for about 30 minutes.
Cook at 170 degree C for 12 minutes, when cooked turn off the oven and  leave for about 10 minutes to dry out.

Get your plate - a dark plate will help make the dessert standout.

Pipe the panna cotta onto the plate in a swirly pattern.

Place 4 small macaroons on top of the whipped panna cotta and then place some of the strawberries on top as well.

Use some of the liquid from the strawberries to garnish the plate, you could also use some edible flowers to add a bit more garnish and summery feel.