Recipe – Elderflower, Bramley & Gage gin panacotta, lemon sorbet, ginger crumble

08 Jul Recipe – Elderflower, Bramley & Gage gin panacotta, lemon sorbet, ginger crumble

Elderflower, Bramley & 6 Oclock Gin

Our recipes are always very popular and its been ages since we posted one so sorry for the wait!

We’ve recently contributed this recipe for a deliciously seasonal Elderflower, Bramley and Gin panna-cotta to the “A Taste of the West Country Recipe book” so we thought we’d give you a sneak peek.

Hope you enjoy making and more importantly eating this lovely summery dessert:

Elderflower and Bramley & Gage gin panacotta, lemon sorbet, ginger crumble
(serves 4)

For the Panacotta

2.5  leaves of gelatine
300ml double cream
70ml milk
5oz Bramley & Gage 6 O’clock gin
80g sugar
3-4 elderflower tops

Soak the gelatine in cold water for 5 minutes
Bring the milk, cream, sugar to the boil, simmer for 2.5 minutes, then take off the heat and add the gin.
Add the gelatine,  stir and pass through a sieve.
Pour the liquid equally into 4 dario moulds and put them fridge until firm

For the Lemon Sorbet

Zest of 4 lemons
600ml water
600g sugar
300ml lemon juice
50g glucose

Bring the water and sugar to the boil, simmer for two minutes and add the juice and zest. Chill it to room temperature and then churn it in an ice cream machine (see your machine instructions) or place it in the freezer in a shallow bowl and break with a fork every half an hour until it sets.

For Ginger Crumb

75g salted butter
75g sugar
190 g flour
20g ground ginger

Mix all ingredients in a bowl until it is a sand like texture then bake at 180˚C until golden brown. Cool to room temperature.

To Serve

Turn out the panacotta by placing in hot water for 10 seconds then tip on to a plate. Spoon some crumble around the panacotta and place a scoop of sorbet on the crumble.

(Photo credit David Griffen)