Elderflower panna cotta with strawberries and brown butter crumble

• double cream↗500ml ml
• full‑fat milk↗450ml ml
• large elderflower heads↗10

  heads, collected flowers

• vanilla pod↗1

  seeds scraped

• gelatin leaves↗5
• golden sugar↗85g g
• butter↗75g g

  plus extra for greasing

• plain flour↗75g g
• golden sugar↗50g g
• ground almonds↗25g g
• strawberries (bunch)↗250g g

  tops trimmed

• golden sugar↗1 tbsp tbsp
• a few collected elderflower blossoms

  for garnish

Step-by-step instructions

1. 1

   Place the cream, milk, elderflower heads, vanilla pod and seeds in a saucepan over gentle heat. As soon as the liquid begins to boil, remove from the heat and let it cool completely.

2. 2

   Meanwhile, for the crumble, melt the butter in a small saucepan over low heat until it turns a deep brown and develops a nutty aroma. Transfer to a bowl and let it cool at room temperature until it hardens.

3. 3

   When the creamy mixture has cooled, lightly grease six 150 ml ramekins. Soak the gelatin leaves in cold water for 10 minutes. Strain the cooled cream mixture through a sieve into a clean saucepan, discarding the elderflower heads and vanilla pod. Add the sugar and stir until dissolved. Place over low heat and bring to a gentle boil, then transfer to a large jug. Drain excess liquid from the gelatin and add it to the hot cream, stirring until dissolved. Continue stirring until the mixture cools and thickens slightly, so the vanilla seeds do not settle at the bottom. Pour into the ramekins and chill for at least 4 hours until set.

4. 4

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Rub the browned butter into the flour, then add the sugar and almonds and mix. Spread the mixture onto a parchment‑lined tray. Bake for 25‑30 minutes until golden, stirring a few times. Let cool.

5. 5

   Slice the strawberries, then toss them with sugar and 1 tsp water. Set aside for 20 minutes to marinate.

6. 6

   Turn the panna cotta onto plates and top with the strawberries and their juice. Sprinkle with part of the crumble, keeping the excess in a separate bowl, then garnish with a few elderflower blossoms.