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MasterChef finalist Jack Lucas is back in the Tasty Tenner kitchen, this time showing you how to make a delicious elderflower panna cotta with raspberry coulis & mint.

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INGREDIENTS:
300 ml Full Fat or Semi Skimmed Milk
300 ml Double Cream
3 Gelatine Leaves
35 ml Elderflower Cordial
100 g Caster Sugar
220 g Raspberries Handful Mint
2 tbsp Demerara Sugar

STEP 1: MIX MILK AND CREAM
Bloom the gelatine by placing in cold water. Add the milk, cream and 50g sugar to a pan and heat until it just starts to simmer, then add in the softened gelatine and elderflower cordial. Cool slightly, then place into dariole moulds and allow to set in the fridge – this should take around 1 hour.

STEP 2: RASPBERRY COULIS
Make the coulis by blitzing the raspberries with 1 tbsp caster sugar and pass through a sieve. Put to one side.

STEP 3: BLITZ SUGAR
Place the demerera sugar and the remainder of the caster sugar and mint into a blender and blitz to a powder.

STEP 4: PLATE UP AND SERVE
Remove the panna cotta's from the fridge and place briefly into a bowl of warm water to release them, then turn out onto a plate. Drizzle with a little coulis and sprinkle over some mint sugar and serve with pieces of raspberry.