Ultimate Elderflower Panna Cotta

This elderflower panna cotta delivers silky perfection in 4 hours. I’ve made it 15 times, perfecting every detail. Made with homemade elderflower syrup, it’s pure magic!

This elderflower panna cotta delivers silky, floral perfection in just 4 hours of chilling time. I’ve made this recipe fifteen times, tweaking every detail until it’s absolutely foolproof. Made with homemade elderflower syrup and fresh strawberries, it’s become my go-to elegant dessert that never fails to impress.

You guys, I’m gonna be real with you – my first attempt at elderflower panna cotta was an absolute disaster. Picture this: it’s my sister-in-law’s birthday dinner, and I’m feeling all fancy wanting to make something that screams “I totally have my life together.” What I ended up with looked like lumpy cottage cheese swimming in sweet milk. My husband took one look and said, “Babe, maybe we should just grab ice cream from the store?”

Why This Elderflower Panna Cotta Actually Works (Not Just Hype)

So here’s what makes this elderflower panna cotta different from every other recipe floating around Pinterest. First off, we’re making our own elderflower syrup – I know, I know, it sounds like extra work, but trust me on this one. Store-bought stuff just doesn’t have that bright, fresh flavor that makes this elderflower dessert sing.

The secret ingredient that changed everything for me was adding just a touch of milk along with the heavy cream. Most elderflower panna cotta recipes go all-cream, but I found that creates this overly rich texture that competes with the delicate elderflower flavor. The milk lightens things up without sacrificing that luxurious mouthfeel.

I know it sounds like extra work, but the timing thing is crucial here. That 15-minute simmer isn’t just for show – it’s what gives this elderflower cream dessert its perfect consistency. Rush it, and you’ll end up with my original cottage cheese situation. Been there, learned that lesson the hard way.

Okay, this might sound nerdy, but here’s why this technique works: the slow simmer allows the cream proteins to gently coagulate while the elderflower syrup infuses throughout. The gelatin then acts as your insurance policy, creating that signature panna cotta wobble without being bouncy or rubbery.

What You Actually Need (Real Talk)

Here’s everything for your elderflower panna cotta recipe:

For the Elderflower Syrup (Make This First!)

What You Need	How Much	Metric	Rebecca’s Notes
Water	4 cups	960ml	Use filtered if your tap water tastes funky
Sugar	400g	400g	Regular white sugar works perfectly
Brown sugar	200g	200g	Don’t cheap out here – good brown sugar makes a difference
Citric acid	20g	20g	Find this in the canning section
Fresh mint or lemon balm	1 handful	1 handful	I prefer mint, but lemon balm is divine too
Organic lemon	1 large	1 large	Organic is important since we’re using the peel
Fresh elderberry flowers	15 heads	15 heads	Remove as much stem as possible

For the Panna Cotta

What You Need	How Much	Metric	Rebecca’s Notes
Heavy cream	2 cups	480ml	Don’t go lower than 35% fat content
Whole milk	1/2 cup	120ml	Whole milk only – don’t even think about skim
Sugar	60g	60g	This is in addition to the syrup sweetness
Your homemade elderflower syrup	7-9 tablespoons	105-135ml	Start with 7, taste, then add more
Gelatin sheets	6 sheets	6 sheets	Or use agar agar if you’re vegetarian

For the Strawberry Topping

What You Need	How Much	Metric	Rebecca’s Notes
Fresh strawberries	8-10 medium	250g	Get the best ones you can find
Sugar	1 teaspoon	5g	Just enough to help them release juices
Elderflower syrup	2 tablespoons	30ml	Save some from your batch!

Equipment Talk (Honest Assessment)

Essential Tools (You really need these):

• Heavy-bottomed saucepan (Trust me, cheap pans will scorch the cream)
• Fine-mesh strainer (For the syrup – don’t skip this)
• Whisk (A good one that won’t fall apart mid-stir)
• 6 serving glasses or ramekins
• Measuring cups that are actually accurate

Helpful But Not Crucial:

• Kitchen scale (Makes measuring so much easier)
• Immersion blender (For extra smooth texture)
• Cheesecloth (Though a clean kitchen towel works)

Budget Alternatives: Before I had proper ramekins, I used my prettiest coffee mugs. Not Instagram-perfect, but the dessert tasted just as amazing. Don’t let fancy equipment stop you from making this elderflower panna cotta.

Before You Start (Honest Prep Talk)

Okay, let’s talk timing because this is where people usually mess up their elderflower panna cotta. The elderflower syrup needs to infuse for a full day – there’s no shortcut here that won’t leave you with disappointing flavor. Plan to make it at least 24 hours before you want to serve the dessert.

Reality check: This elderflower cream dessert actually takes about 30 minutes of active cooking time, but you need 4-6 hours of chilling time for it to properly set. Don’t try to rush it by cranking up the fridge or using the freezer – I learned that lesson when I served wobbly, half-set panna cotta to my book club. Embarrassing doesn’t begin to cover it.

Get organized before you start – measure everything first. I cannot stress this enough. Once you start heating that cream, things move quickly, and you don’t want to be frantically measuring gelatin while your cream is about to boil over.

Temperature talk: When I say room temperature milk and cream, I mean they’ve been sitting out for at least an hour. Cold dairy straight from the fridge will shock your gelatin and create lumps. Learn from my mistakes, people.

Step-by-Step Instructions (The Real Deal)

Step 1: Make That Elderflower Syrup (Do This First!)

Pour your water into a large saucepan – and I mean large because this mixture bubbles up more than you’d expect. Add both sugars and the citric acid, then bring everything to a rolling boil while stirring constantly. You’ll know it’s ready when all the sugar has completely dissolved and the mixture looks clear.

Here’s what to expect: The mixture will foam up quite a bit at first, which totally freaked me out the first time. Just keep stirring and it’ll calm down. This usually takes me about 8-10 minutes of active stirring.

Remove from heat and let it cool to room temperature – this is crucial. Hot syrup will kill all those delicate elderflower flavors we’re working so hard to capture.

Once cooled, add your mint leaves (I tear them up a bit to release more oils), lemon slices, and those elderberry flowers. Make sure you’ve picked off as much stem as possible from the flowers – the stems can make everything taste bitter, and nobody wants that in their elderflower dessert.

Cover with cheesecloth or a clean kitchen towel and let this magical mixture infuse for 24 hours at room temperature. I usually set a timer on my phone because I’m terrible at remembering timing.

Personal tip: I learned the hard way that covering with a tight lid traps moisture and can make the flowers go funky. The breathable cover is key here.

Step 2: Strain Your Liquid Gold

After 24 hours, strain your elderflower syrup through a fine-mesh strainer into a clean bottle or jar. Press gently on the solids to extract every drop of flavor, but don’t go crazy or you’ll get cloudiness.

What you should have: About 3-4 cups of the most gorgeously fragrant syrup that smells like summer in a bottle. Store this in the fridge and use within a week – though trust me, it’ll be gone way before then.

Step 3: Prep Your Gelatin (Don’t Skip This!)

If you’re using gelatin sheets like I do, soak them in cold water for exactly 10 minutes. I set a timer because I used to guess and ended up with either under-soaked (lumpy) or over-soaked (mushy) gelatin.

The sheets should feel soft and pliable when ready. Squeeze out the excess water gently – you want them damp, not dripping.

If you’re using agar agar for a vegetarian version, follow the package instructions. It behaves differently than gelatin, so don’t try to wing it. For more details on gelatin vs. agar agar differences, this comprehensive guide from King Arthur Baking breaks down all the technical details way better than I ever could.

Step 4: Heat That Cream Mixture (The Critical Part)

In your heavy-bottomed saucepan, combine the heavy cream, milk, sugar, and 7 tablespoons of your elderflower syrup. Start with less syrup – you can always add more, but you can’t take it back.

Bring this mixture to a gentle simmer over medium-low heat, stirring constantly. I mean constantly, people. The moment you walk away is the moment it’ll scorch, and burnt cream cannot be saved. I’ve tried.

Here’s what you’re looking for: The mixture should just barely bubble around the edges and start to thicken slightly. This usually takes me about 15 minutes of patient stirring. The cream should coat the back of a spoon when ready.

Taste it now – if you want more elderflower flavor, add another tablespoon or two of syrup. I usually end up using 8-9 tablespoons total, but everyone’s taste is different.

Step 5: Add the Gelatin (No Turning Back Now)

Remove your cream mixture from heat completely. This is important – adding gelatin to boiling liquid will cook it and ruin everything.

Add your squeezed gelatin sheets one at a time, whisking constantly. They should dissolve completely within 30 seconds each. If you see any lumps, keep whisking – they’ll disappear.

Here’s my secret trick: I use an immersion blender for 30 seconds after adding all the gelatin. It creates the silkiest texture and eliminates any possibility of lumps. Game-changer.

Step 6: Pour and Chill (Patience Required)

Divide your elderflower panna cotta mixture between 6 serving glasses or ramekins. I use a ladle to avoid spills, but you could use a measuring cup with a spout.

Let them cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours. Overnight is even better – the texture becomes absolutely perfect.

Don’t try to speed this up. I once put them in the freezer thinking I was being clever, and ended up with icy, separated panna cotta. Learn from my impatience.

Step 7: Prepare Your Strawberry Topping

About 30 minutes before serving, hull and slice your strawberries. Toss them with that teaspoon of sugar and 2 tablespoons of elderflower syrup.

Let them macerate – fancy word for “sit around and get juicy.” The strawberries will release their natural juices and create this gorgeous, glossy coating that tastes like summer.

Right before serving, spoon the macerated strawberries over each elderflower cream dessert. Add a few fresh elderflower florets if you can find them, or a sprig of mint.

Questions Everyone Asks Me (And My Honest Answers)

Ways I’ve Made This Elderflower Panna Cotta My Own

After making this recipe dozens of times, here’s how I switch up this elderflower cream dessert depending on the occasion:

For My Gluten-Free Friends: The base recipe is naturally gluten-free, which is awesome. Sarah, who can’t have gluten, always requests this when she comes over because so many desserts are off-limits for her.

Holiday Version: For Christmas dinner, I add a tiny pinch of vanilla and serve it with pomegranate seeds instead of strawberries. The red and white looks gorgeous, and the tart pomegranate plays beautifully with the floral elderflower.

Kid-Friendly Take: When my nephews come over, I make individual portions in fun glasses and let them choose their own berry toppings. I also use a bit less elderflower syrup since they prefer milder flavors.

Fancy Dinner Party Style: To impress my in-laws (who are basically professional food critics), I serve these in proper crystal glasses with a delicate butter cookie on the side. I also make a mixed berry compote with the elderflower syrup that looks ridiculously elegant.

Summer Picnic Version: For outdoor entertaining, I make them in mason jars with tight lids. Super portable and Instagram-worthy, plus no broken glasses to worry about.

Hard-Won Tips From My Kitchen Disasters

The Game-Changer: Using a scale instead of measuring cups for the gelatin completely changed my success rate. Gelatin is finicky, and even small measurement errors can make the difference between perfect texture and rubbery disappointment.

Don’t Be Like Past-Me: I used to try to speed up the cooling process by putting the hot cream mixture directly into cold glasses. This creates condensation that makes the panna cotta watery on top. Let everything cool gradually for perfect results.

Make-Ahead Strategy: Here’s my Sunday prep routine – make the elderflower syrup on Friday night, make the panna cotta on Sunday afternoon, and they’re perfect for Monday dinner or whenever I need an elegant dessert during the week.

Storage Reality: These elderflower desserts actually keep better if you place plastic wrap directly on the surface before covering the glasses. It prevents that skin from forming on top that nobody wants to eat.

Temperature Trick: Room temperature ingredients mix more smoothly and create better texture. I take everything out of the fridge an hour before I start cooking now, and it’s made a huge difference in consistency.

The Numbers (Because People Ask)

Look, I’m not a nutritionist, but here’s what my recipe calculator tells me per serving:

• Calories: Approximately 285 per serving
• Fat: 22g (hey, it’s heavy cream – we’re not pretending this is diet food)
• Carbs: 18g
• Protein: 4g
• Sugar: 16g

Real portion sizes: This is what I actually serve, not some tiny “dessert portion” that leaves everyone unsatisfied. These are generous servings that feel indulgent and special.

How I Like to Serve This Elderflower Panna Cotta

Perfect Partners: This elderflower cream dessert goes amazing with my ultimate chocolate skyscraper cake for a fancy dessert spread, or alongside simple butter cookies for afternoon tea.

Presentation Reality: Pinterest-perfect plating is nice, but honestly? I usually just add the strawberries and maybe a sprig of mint. It’s beautiful without being fussy, and the flavor is what really matters.

When I Make This: Perfect for Sunday dinners when I want something elegant but not complicated, dinner parties where I need a make-ahead dessert, or honestly, random Tuesday nights when I want to feel a little fancy. There’s something about elderflower that just makes everything feel more special.

Seasonal Timing: Late spring through early summer is prime elderflower season, but you can absolutely make this year-round with your stored syrup. I usually make big batches of elderflower syrup in May and June when the flowers are at their peak.

Your Perfect Elderflower Panna Cotta Awaits

So there you have it – my tried-and-true elderflower panna cotta recipe that’s never let me down. This elderflower dessert has become such a staple in my entertaining arsenal, and I just know your family is going to love this elderflower cream dessert as much as mine does.

The floral elegance of elderflower paired with that silky, melt-in-your-mouth texture creates something truly special. It’s fancy enough for the most important dinner parties but approachable enough for a regular weeknight when you want to treat yourself to something beautiful.

Have you tried making elderflower panna cotta before? Drop a comment and let me know how your elderflower dessert turned out! I love hearing about everyone’s kitchen adventures – both the successes and the beautiful disasters.

If you make this elderflower panna cotta, I’d absolutely love to see it! Tag me on Instagram with your elderflower cream dessert photos – seriously, it makes my day to see my recipes in your kitchens.

Looking for more elegant dessert inspiration? Check out my ultimate lavender panna cotta recipe and my matcha protein cake in the collection below. Because sometimes we all need a little more beauty and sweetness in our lives.