This week Kalyn’s Weekend Herb Blogging is traveling to France. Virginie from Absolutely Greenis doing the recap from Nantes in France. Nantes is “only” 1370 km away from my home, nearly round the corner in comparison with about 8100 km linear distance to Salt Lake City. In the north of Germany I had to wait one week longer than Nicky at delicious days in Munich to pick elderflowers. But now the tree next to my garden is full in bloom.

Lemoncurry from Kochen für Schlampen posted the recipe a week ago, which I wanted to replicate.

Elderflower Panna Cotta

A very delicous, but hip problems causing, dessert with a fine elderflower flavour.

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Elderflower Panna Cotta
Categories: Dessert
Yield: 4 Servings

500 ml Cream
6-8 Elderflower blossom heads
30 grams Sugar
1 Vanilla pod
4 Sheets Gelatin

============================= SAUCE =============================
Strawberries
Sugar to taste
Angostura

============================ SOURCE ============================
nach: Kochschlampe
— Edited *RK* 06/17/2006 by
— Ulrike Westphal @ Küchenlatein

1. Heat the cream. Clean the elderflowers and remove the little
blossoms from their stems and add to the hot cream. Infuse the mix
with the elderflowers for about 30 minutes. Strain through a muslin
lined sieve.

2. Add the sugar and a lengthwise sliced vanilla bean to the cream
and the scraped out vanilla seeds . Let it simmer for about 10
minutes and stir every now and then. Remove vanilla pod and from the
heat.

2 Meanwhile soak the sheets of gelatine in cold water for about 10
min. Take the sheets out and squeeze and give them into the hot but
not boiling cream and stir until completely dissolved.

3 Chill for at least 5 hours, better over night.

4 To unmold the panna cotta, briefly dip the form in hot water and
carefully flip it over on a plate. Decorate either with strawberry
puree (then season with sugar and angostura), fresh strawberries – or both.

=====

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