River Cottage

1. Combine the milk, cream and sugar in a saucepan. Tip up the elderflower heads in a piece of muslin and add to the pan, or stir in the elderflower cordial. Split vanilla pod and scrape seeds out into cream mixture. Add pod to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour. Remove the bag of elderflower and squeeze to remove as much of the cream mixture as possible. Remove vanilla pod.

2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water.

3. Reheat cream mixture to warm, then add gelatine and stir well until gelatine is dissolved. Leave to cool to room temperature. Once cooled to room temperature, stir in yogurt until thoroughly combined. Pour the mixture into 4 small moulds, such as ramekins, and chill in the fridge for at least 4 hours, until set.

4. Meanwhile, make the compote. Put the gooseberries in a pan with the sugar and 50ml of water. Bring to a simmer and cook gently for about 10 minutes, until the gooseberries are soft. Leave to cool completely and chill the compote.

5. To turn out the pannacottas, dip each mould very briefly in hot water - literally just a few seconds - then turn upside down on to a serving plate and give it a shake; if necessary, run a knife around the edge. Serve with gooseberry compote.