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Elderflower Yogurt Panna Cotta with Raspberry Glaze

A luxurious dessert that combines creamy elderflower panna cotta with a vibrant raspberry glaze, perfect for impressing guests or indulging in a sweet moment at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: International
Calories: 300
Ingredients Method Notes

Ingredients
  

For the panna cotta
  • 1.5 cups full-fat Greek yogurt
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.33 cup elderflower cordial
  • 0.33 cup granulated sugar
  • 1 tsp pure vanilla bean paste
  • 2 tsp gelatin powder
  • 3 tbsp cold water for blooming gelatin
  • 1 pinch fine sea salt
For the raspberry sugar glass
  • 1 cup granulated sugar
  • 0.25 cup light corn syrup
  • 0.25 cup water
  • 3 tbsp freeze-dried raspberry powder
  • 0.5 tsp deep raspberry red gel coloring
  • 0.25 tsp citric acid
For the glossy raspberry coulis
  • 1.5 cups fresh raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
For finishing
  • 1 tbsp freeze-dried raspberry powder
  • Fresh whole raspberries
  • Tiny micro mint leaves
  • Edible elderflower petals
  • Crushed pistachios

Method
 

Preparation
  1. Bloom gelatin in cold water for about 5 minutes until it becomes spongy.
  2. In a saucepan, warm the heavy cream, milk, and granulated sugar over medium heat until it simmers.
  3. Remove from heat and stir in the Greek yogurt, elderflower cordial, vanilla, pinch of salt, and bloomed gelatin until well combined.
  4. Strain the mixture to remove any lumps before pouring it into molds.
  5. Chill in the refrigerator for at least 4 hours until set.
Raspberry Sugar Glass
  1. Prepare the raspberry sugar glass by cooking the granulated sugar, corn syrup, and water until it reaches 300°F.
  2. Stir in raspberry powder, gel coloring, and citric acid, then pour onto parchment paper and let cool.
Glossy Raspberry Coulis
  1. Simmer fresh raspberries with sugar, lemon juice, and vanilla for about 5 minutes.
  2. Strain to obtain a glossy sauce.
Assembly
  1. Carefully unmold the panna cotta and drizzle with the raspberry coulis.
  2. Decorate with shards of raspberry sugar glass, whole raspberries, more raspberry powder, micro mint leaves, elderflower petals, and crushed pistachios.

Notes

Store leftover panna cotta in an airtight container in the refrigerator for up to three days. Do not freeze.