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    Seriously Creamy Strawberry Pana cotta with elderflower champagne coulis

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    This recipe has kindly been submitted to us by one of our customers

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    Seriously Creamy Strawberry Pana cotta with elderflower champagne coulis

    It is a luxurious but light strawberry pana cotta which is lift by an elegant strawberry and elderflower champagne coulis.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    It is very tasty and the elderflower champagne makes it feel very decadent. It is essentially another way to have strawberries, cream and fizz. The bright red coulis, looks lovely and so its great for dinner parties too.


    • Pana Cotta:
      Vanilla pod (seeds separate)
      Caster sugar

      Elderflower Champagne
      Unrefined sugar


    1. Puree strawberries in a blender and sieve. In a separate pan heat cream, milk, sugar, vanilla pod and seeds to the boil. Make gelatine up with a little cold water. Remove vanilla pod from cream mixture and stir in gelatine slowly. Let it cool down, then mix in the blend strawberries (may be a little black pepper if you feel adventurous). Put in moulds and leave in fridge to set. Put strawberries and sugar in the blender and whizz. Sieve out the bits and the mix in elderflower champagne to taste

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