Method –   Elderflower Pannacotta

1. Put the milk and cream into a saucepan and heat to simmering point.  Add the sugar and the elderflowers and cook gently for 10 minutes.
2. Strain the mixture through a sieve lined with muslin or kitchen paper to remove the elderflowers.
3. Soak the sheets of gelatin in warm water until soft.
4. Add the softened sheets of gelatin to the infused milk and cream mixture and stir until dissolved.
5. Pour the mixture into four dariole moulds.
6. Put the moulds in the the fridge for at least 4 hours or, ideally, overnight until set.
7. When ready to eat, dip the moulds briefly in a bowl of warm water,  making sure the pannacotta does not get wet.  Up-turn each of the moulds over a serving plate to release the pannacotta.
8. I serve Elderflower Pannacotta with a puddle of Muscat Syrup on the plate (and more in a jug on the table) but any fresh summer berries such as  strawberries or raspberries are also a good accompaniment.

Method – Muscat Syrup

1. Put the gooseberries in a saucepan – there is no need to “top and tail” them.  Add the sugar and water and cook over a low heat until the gooseberries are soft.
2. Take the pan off the heat and add the elderflower blooms.
3. Allow the syrup to cool.  The flavour of the elderflower blooms will diffuse into the syrup.
4. When cool, strain the syrup through a sieve into a jug or bowl.