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Elderflowers – elderflower panna cotta with Cheddar strawberries. June 2, 2014. I used Hugh Fearnley -Whittingstall’s recipe from his book. A Cook On The Wild Side. Serves 4 shallow, or 3 deep panna cottas. 400 ml double cream. 100 ml whole milk. 40 g caster sugar. 3-4 large heads of elderflower. 3 leaves gelatine (I used Dr. Oetker platinum grade). Set aside for 30 min to cool to hand-hot. Review – The Kingham Plough. June 2, 2014. A birthday card a sketch of the Kingham Plough festooned in bunting....

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www.foodforthehungryhordes.com | Food for the hungry hordes | foodforthehungryhordes.com Reviews
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Elderflowers – elderflower panna cotta with Cheddar strawberries. June 2, 2014. I used Hugh Fearnley -Whittingstall’s recipe from his book. A Cook On The Wild Side. Serves 4 shallow, or 3 deep panna cottas. 400 ml double cream. 100 ml whole milk. 40 g caster sugar. 3-4 large heads of elderflower. 3 leaves gelatine (I used Dr. Oetker platinum grade). Set aside for 30 min to cool to hand-hot. Review – The Kingham Plough. June 2, 2014. A birthday card a sketch of the Kingham Plough festooned in bunting....
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6 holly horde
7 leave a comment
8 quite
9 serves 4
10 butter for spreading
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www.foodforthehungryhordes.com | Food for the hungry hordes | foodforthehungryhordes.com Reviews

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Elderflowers – elderflower panna cotta with Cheddar strawberries. June 2, 2014. I used Hugh Fearnley -Whittingstall’s recipe from his book. A Cook On The Wild Side. Serves 4 shallow, or 3 deep panna cottas. 400 ml double cream. 100 ml whole milk. 40 g caster sugar. 3-4 large heads of elderflower. 3 leaves gelatine (I used Dr. Oetker platinum grade). Set aside for 30 min to cool to hand-hot. Review – The Kingham Plough. June 2, 2014. A birthday card a sketch of the Kingham Plough festooned in bunting....

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www.foodforthehungryhordes.com | Food for the hungry hordes

Elderflowers – elderflower panna cotta with Cheddar strawberries. June 2, 2014. I used Hugh Fearnley -Whittingstall’s recipe from his book. A Cook On The Wild Side. Serves 4 shallow, or 3 deep panna cottas. 400 ml double cream. 100 ml whole milk. 40 g caster sugar. 3-4 large heads of elderflower. 3 leaves gelatine (I used Dr. Oetker platinum grade). Set aside for 30 min to cool to hand-hot. Review – The Kingham Plough. June 2, 2014. A birthday card a sketch of the Kingham Plough festooned in bunting....

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