Are you feeling fancy? This Meyer Lemon Panna Cotta is the perfect way to impress when it comes to dessert. While panna cotta might sound complicated, we’ll let you in on a little secret: they’re actually super easy!
Our friends at Bites and Bashes crafted this seasonal summer delight for us to show off just how well Flora Elderberry Crystals (US/CA) can work in a sweet dish. After all, these organic crystals aren’t just immune boosting and high in antioxidants, they’re also the perfect pop of tart color your deserts have been missing.
Dress up your panna cotta with some edible flowers—or blueberries if you want to keep it simple!—and you’ve got the perfect summertime dessert.
Meyer Lemon Panna Cotta with Elderberry Crystals
- 1 cup whole milk
- 2 1/2 cups heavy cream
- 3/4 cup sugar
- 1 Meyer lemon, zested
- 1 vanilla bean, split & seeded
- Flora elderberry crystals
- 1 pint blueberries
- 1 pint borage flowers (optional)
- 1 pint marigold flowers (optional)
- Sprinkle gelatin over 1/3 cup milk and set aside to allow gelatin to bloom, about 10 minutes.
- Meanwhile, combine cream, sugar, lemon peel, and remaining milk in a large saucepan. Add vanilla bean. Bring to a simmer over medium heat, whisking until sugar dissolves.
- Stir in gelatin mixture. Divide among eight standard ramekins. Chill uncovered until panna cotta is set, at least 4 hours.
- Cut around the edge of each ramekin to help invert. Sprinkle Elderberry Crystals to create a straight line across the panna cotta and on either side. Decorate with sliced blueberries, borage, and marigold petals. Repeat with remaining ramekins.
What are your favorite ways to incorporate our Elderberry Crystals into something sweet? Let us know on Instagram or Facebook! Show us how you get creative, and if we’re inspired we’ll feature your recipe on our blog.