Elderflower panna cotta with wild strawberry sorbet, yoghurt crumble and elderflower vinegar granita

For the panna cotta, combine the cream, sugar and elderflower in a heavy-based saucepan and bring to a simmer (but do not allow to boil). Remove from the heat and allow to infuse, ideally for an hour or two. Once you are happy with the flavour, pass through a fine sieve and into a bowl

Add the gelatine to a bowl of cold water for 10 minutes to soak and soften. Meanwhile, warm the milk in a small saucepan. When the gelatine has softened, drain and stir into the milk to dissolve. Once dissolved, pour the mixture into the elderflower-infused cream and stir well

Pour the panna cotta mixture into your serving bowls or ramekins and briefly flash the top with a blowtorch to remove any bubbles on top. Place completely level in a fridge and chill for 4-6 hours (or overnight)

For the sorbet, gently warm the wild strawberry purée in a saucepan. In a separate saucepan, bring the water and sugar to a boil and dissolve the sugar. Pour this syrup into the puree and mix well. Balance the flavour with a little lime juice and allow to cool

Transfer the wild strawberry mixture to an ice cream machine and churn until frozen. Keep in the freezer until ready to serve

Preheat an oven to 125ºC/gas mark 1/2. Mix all the dry ingredients for the yoghurt crumble together, then add the melted butter and combine until you have a crumble-like texture. Spread the crumble mixture evenly over a flat tray lined with greaseproof paper and bake for 5 minutes

Remove from the oven, turn the mixture then return to the oven. Repeat this every 5 minutes for approximately 20-25 minutes until the mix is fully cooked but with no colour. Leave to cool and store in an airtight container

To make the elderflower vinegar granita, add 200ml of the water, the glucose and the trimoline to one saucepan and bring the mixture to 65ºC. Add 200ml of the water and the gellan gum to another saucepan and bring to the boil. Finally, add the final 200ml of water and the elderflower vinegar to a third saucepan and bring the mixture to 70ºC

Once all three are ready, combine them together and transfer to a wide container suitable for freezing. You’ll need a large, wide surface to scrape the granita up later, so plan ahead with your choice of container. Freeze until solid, although it will always have a slight jelly-like texture

Once all the elements of this dessert are prepared and chilled, it is ready to serve. Take the panna cottas out of the fridge and spoon a good layer of crumble on top of each panna cotta. Follow with a rocher or spoonful of wild strawberry sorbet in the centre. Take the granita out of the freezer and use a fork to scrape it up into a crushed ice texture. Add a generous tablespoon of the granita around the sorbet. Finally, garnish with fresh elderflowers and serve