Elderflower Philadelphia Panna Cotta with Poached Plums
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  • Prep time 20 '
  • Total time 275 '


  • 1 sachet (11 g) powdered gelatine
  • 400 ml single cream
  • 40 g caster sugar
  • 4 tbsp elderflower cordial
  • 200 g Philadelphia Light
  • 300 g red or yellow plums, quartered and destoned
  • 50 g light brown sugar
  • 0.5 tsp ground cinnamon


  • Have ready 8 lightly oiled individual moulds.
  • Put 3 tablespoons very hot water into a small bowl and sprinkle over the gelatine. Stand the bowl over a saucepan of hot water and heat gently until dissolved.
  • Meanwhile put the cream and caster sugar in a saucepan and bring the cream almost to boiling point, stirring to ensure the sugar has dissolved. Remove from the heat and stir in the elderflower. Then whisk in the Philadelphia until melted. Then stir in the dissolved gelatine. Divide the mixture between the moulds and chill for around 4 hours or until set.
  • Meanwhile put the plums in a saucepan with 50 ml water, brown sugar and cinnamon. Heat gently stirring occasionally until the sugar has dissolved, then simmer for 7-9 minutes or until the plums are cooked. Chill well before serving with the unmoulded panna cotta.


  • Try using fresh rhubarb or gooseberries in place of plums for this recipe.

Nutritional Information

Typical values Per Serving
Energy 875.3 kj
Energy 209.0 kcal
Fat 12.5 g
Carb 16.3 g
Protein 5.1 g
Saturated fat 8.0 g
Salt 0.3 g
Dietary fibre 0.5 g
Sugars 15.8 g