650ml pure cream
3 vanilla beans, split and seeds scraped
4 titanium gelatine leaves
3 tbsp elderflower vinegar
3 tbsp sugar
Berries, to serve
- Mix cream, sugar and vanilla in a pot. Heat up to dissolve the sugar.
- In the meantime, soak the gelatine in cold water. Mix the gelatine to the hot cream mix. Take off the heat and slowly mix in yogurt.
- Pass it through a fine strainer onto an ice-cold bain-marie. Let it reach a jelly texture before moulding so the vanilla doesn’t think to the bottom. Place in a bowl and set in the fridge for 2-3 hours.
- To serve, mix the elderflower vinegar with sugar. Add the berries and mix to macerate for about 5 minutes. Place berries on top of panna cotta and serve.
The Chefs Garden recipes
Baked Figs Wrapped in Pancetta with Goat’s Cheese & Nashi PearsLearn the art of creating delectable stuffed figs wrapped in crispy pancetta, complemented by a refreshing salad thanks to Massimo.
Beetroot Salad with Goat’s CurdUnlock the flavours of our roasted beetroot salad with goat’s curd and hazelnuts. Tender beetroots, paired with a medley of fresh herbs and a luscious goat’s curd. Elevate your dining experience with this vibrant and delicious salad
Gnocchi with Tomato SugoLearn how to make a delicious homemade gnocchi with a savory tomato and bail source with Massimo Mele.
Honey & Yogurt Panna Cotta with Fresh BerriesIndulge in the velvety goodness of our vanilla panna cotta topped with a burst of macerated berries. This creamy delight, perfectly balanced with elderflower vinegar, is a dessert masterpiece that will elevate your dining experience.
PepperonataElevate your culinary skills with our roasted pepper and caper relish recipe. Char peppers to perfections, combine them with aromatic onions, garlic and a flavourful blend of ingredients. This versatile relish gets even better with time.