Strawberry pannacotta with a Gin Bothy and elderflower syrup

INGREDIENTS

SERVES 4

2 gelatine leaves

250ml milk

250ml double cream

50g caster sugar

100g fresh Scottish strawberries

10g washed wild elderflower

DIRECTIONS:

Soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, sugar, strawberries and elderflower into a pan and warm through for five minutes on moderate heat, until it gently simmers.

Take off the heat and pour through a fine sieve into a jug, gently pressing the soft fruit and elderflower against the sieve.

Remove the soften gelatine from the cold water and add into the mix.

Stir through until the gelatine has dissolved.

Pour mixture equally into four dariole moulds or ramekins and refrigerate for two hours, until set.

For the syrup:

10g washed wild elderflower

25ml Gin Bothy gin

100g fresh Scottish strawberries

25g caster sugar

DIRECTIONS

Place all the ingredients in a pan and quickly bring to the boil. Let it boil for two minutes.

Remove from the heat and strain the mixture through a fine sieve into a jug.

Using a metal spoon gently press the strawberries and elderflower to maximise all the fresh flavours. Allow the sauce to chill in the fridge.

To serve:

100g fresh strawberries, halved 1 sprig of elderflower

Once the pannacotta is set, remove from the moulds and gently place on a serving plate.

Spoon over the syrup and surround with strawberries.

Finally, top the dessert with a sprig of wild elderflower and serve.

Photographs by Kami Thomson