Elderflowers are in full bloom here in East Yorkshire, and in fact I’m just about to go out and pick some more to make Elderflower cordial, I shall be making a video of that tomorrow!
The gooseberries are nearly ready, but I have used frozen ones from last year. We have a bumper crop of gooseberries this year and so will be making lots of things with those later on.
We have local strawberries ready too, which are grown in greenhouses, despite the great weather we have had, our strawberries are not quite ready yet!
This panna cotta uses leaf gelatine, but you could use vegetarian gelatine instead if you don’t eat meat.
The Gooseberry & Strawberry Conserve is a fridge type of jam, meaning that it needs to be kept in the fridge and will last for about 4 weeks – it’s lovely on toast or with scones too!
I hope you enjoy it!