Recipes Sweet treats

Elderflower Gin and Apple Jelly with Cinnamon Panna Cotta

19th September 2017

By MACROS | Published on September 19, 2017

This unusual gin jelly dessert is one to bring out when you particularly want to impress dinner guests. The jelly and panna cotta are made separately with the optional choice of adding cinnamon microwave sponge

The three-part recipe is from British chef Aiden Byrne who has worked at a number of other distinguished restaurants in Ireland and across the UK.

The dessert can be garnished in any way you choose. Byrne, as seen in the image, has used an oat crumble, elderberries, diced apple, a macaroon and some of the jelly from the base that he set in a tray and diced up.


Green Apple, Elderflower Gin and Coriander Jelly

You’ll Need

300ml freshly squeezed granny smith apple juice

75ml J.J. Whitley Elderflower Gin

125ml elderflower cordial

50g coriander (keep a few leaves aside for garnish)

4 leaves gelatin


Blend the apple juice with the coriander until the apple juice takes on a nice green colour, pass through a fine sieve. Soak the gelatine leaves in cold water until they soften.

Warm the gin in a pan and dissolve the gelatine leaves into it, then add the cordial to cool it down. Add this to the apple juice and mix.

Pour the apple mix into your glasses and leave in the fridge to set.


Cinnamon Panna Cotta

You’ll Need

750g double cream

150g milk

3 leaves gelatine

150g sugar

1/2 g ground cinnamon.



Soak the gelatine leaves in cold water until they soften. Mix the caster sugar and the cinnamon.

Put the cream, sugar and milk into a pan and bring to the boil. Take off heat and dissolve gelatine into it. Pass into a bowl and cool over ice so mix is still runny but room temperature.

Pour carefully over the jelly in your glasses and set in the fridge.


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Cinnamon Microwave Sponge (optional)

You’ll Need

200g whole egg

20g caster sugar

16g plain flour

¼ tsp ground cinnamon



Blend all the ingredients together and fill a cream whipper canister.  Screw on the lid and gas with two nitrogen charges.

Using disposable coffee or tea cups, puncture a few little holes in the bottom of five cups. One at a time, half fill with the sponge mix and microwave for 40 seconds each up.

Cool, then cut the base off each cup and unpeel the cardboard from around the side of your sponge. They are very delicate so take care not to crush.