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

elder, Tudor Farmhouse Hotel. Clearwell, Forest of Dean
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)