Elderflower Panna Cotta

For the elderflower panna cotta, carefully rinse the elderflowers and drain well.

Bring whipping cream, milk and sugar to a boil. Add elderflowers and finely grated zest of 1 lemon and let steep for 10-15 minutes.

Soak gelatin in cold water. Pour the whipped topping mixture through a sieve, heat it repeatedly and let the squeezed gelatin melt in it.

Pour the lukewarm liquid into 4 glasses (150 ml capacity) and refrigerate for at least 4 hours.

Serve the elderflower panna cotta.

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