Head Pastry Chef Kris Biggs’ from Lords of the Manor, a Michelin-starred restaurant and hotel in the heart of the Cotswolds, shares his recipe for a taste of summer using Gariguette Strawberries served with a delicate Yoghurt and Vanilla Panna Cotta with an Elderflower and Lime Confit.

Head Pastry Chef Kris Biggs’ Gariguette Strawberries with Yoghurt and Vanilla Panna Cotta


  • Yoghurt and vanilla panna cotta
  • 150g Water
  • 25g Caster sugar
  • 50g Whipping cream
  • 300g Anne Forshaw’s natural yogurt
  • 1 Vanilla pod
  • 2 Gelatine leaves
  • Elderflower jelly
  • 110g Water
  • 110g Elderflower cordial
  • 210g Elderflower stock
  • 2.8g Agar agar
  • 7g Caster sugar
  • 38g Elderflower cordial
  • Lime confit
  • 5 Limes
  • Strawberry sorbet
  • 1kg Strawberry puree
  • 50g Lemon juice
  • Royal icing
  • 50g Egg whites
  • 250g Icing sugar
  • 3g Lemon juice
  • Rock Sugar
  • 400g Caster sugar
  • 140g Water
  • 80g Royal icing
  • Pulled sugar
  • 250g Caster sugar
  • 100g Water
  • 20g Glucose
  • 0.8g Strawberry aroma
  • 2g Red food colouring
  • 1g Acid
  • Strawberry puree
  • 400g Strawberry puree
  • 50g Water
  • 40g Caster sugar
  • 5g Agar Agar
  • 185g Strawberry puree
  • 25g Lemon juice
  • 130g Water
  1. For the yogurt panna cotta
    Bring water, sugar, cream and vanilla to the boil. Add the gelatine and pass.
    Allow mixture to cool and whisk into the yoghurt. Cool over ice water, and set in a 20g per mould.
  2. For Elderflower jelly
    Whisk together the liquids to make Elderflower stock
    Bring stock, agar agar & sugar to the boil. Boil for 1 minute, refresh with elderflower cordial.
  3. Lime confit
    Julienne the lime peel, and blanch in boiling water three times and refresh in ice.
    Once this is done, cover with stock syrup and glucose. Bring to the boil, turn down the heat and simmer until soft.
  4. Strawberry sorbet
    Melt the Gariguette strawberry puree and mix together well with the lemon juice.
    Pass and freeze
  5. Royal icing
    Whisk together all the ingredients till white and firm. Wrap well, placing cling firm on top of the icing.
  6. Rock Sugar
    Cook the sugar and water to 130C. Add the Royal icing and whisk well. Pour onto a silpat mat and dry for 5 minutes at 110C. Allow to dry and store.
  7. Pulled sugar
    Cook sugar, water and glucose to 160C. Add the remaining ingredients and mix well,
    Pour onto a silpat mat. Bring into a ball and when the sugar starts to cool stretching the mixture. Stretch 25-30 times and pull into javelins.
  8. Strawberry puree
    Bring the first four ingredients to the boil, cook for 1-2 minutes. Allow to set hard.
    Blitz to a fine puree with the remaining ingredients.
  9. Serve with Gariguette strawberries and micro mint.