We've got a bit elderflower obsessed this month - so we were thrilled when @klararisbergcooks sent us this recipe. Our mouths are watering already.

Elderflower pannacotta with honeycomb

Makes six smaller portions or four slightly larger

200g of caster sugar
100g of golden syrup
2 tsp bicarbonate of soda
Line a deep baking tray with parchment paper to mould the honeycomb.
Melt the sugar and golden syrup in a larger pan until amber in colour. It is very
important to take off the heat just at this point as the cooking of the caramel
continues and you don’t want a burned taste. Add the bicarbonate of soda and
whisk, be careful as the mass will increase in volume and bubble away. Transfer to
the baking tray and let cool completely before cutting and store in an airtight

600ml double cream
100g sugar
12 big elderflower fleurettes
Zest of one lemon
1 vanilla pod
2 sheets of gelatine
Bring the cream, elderflower, lemon zest and vanilla pod (cut in half and seeds
scraped out) to a boil. Let infuse for a few hours or overnight preferably. Soak the
gelatine in cold water for five minutes whilst bringing the cream mixture to a boil
again, add the gelatine and sieve the cream. Mould in either six small or four slightly
larger little pots and leave in fridge until set.
To serve, flip the pot upside down (use a blowtorch on the bottom of the pot if the
pannacotta is stuck) and decorate with some of the honeycomb and small


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