1. Soak two sheets of leaf gelatine in cold water for a few minutes to soften
    2. Gently heat the Macphie raspberry ku-li
    3. Squeeze out the water from the gealtine sheets and add these to the ku-li and mix
    4. Once mixed together, place a layer of the ku-li mixture in the bottom of a ring mould and leave to set for approximately one hour
    5. Once the mixture has set, pour Macphie Panna Cotta into a saucepan and boil vigorously for two minutes stirring continuously
    6. Add the elderflower cordial and stir through
    7. Leave to cool slightly then pour over the raspberry ku-li layer
    8. Place in the fridge to set for approximately one-two hours
    9. Once set, remove from mould and on to a plate then top with edible spring flowers and/or a drizzle of Macphie raspberry ku-li


  • 1 litre Macphie Panna Cotta
  • 150g elderflower cordial
  • Macphie raspberry ku-li®
  • Two sheets of leaf gelatine