100ml whole milk
400ml double cream
40g caster sugar
3-4 large elderflower heads
3 leaves of gelatine


Combine the milk, cream and caster sugar in a pan. Tie up the elderflower heads in a piece of muslin and add to the pan.
Bring just to the boil (but don’t let it bubble), then set aside for half an hour or so.
Remove the elderflower
Soak the gelatine leaves in cold water for 5-10 minutes until soft. Lift out the sheets and shake off as much water as you can, then add to the warm cream. Stir until dissolved.
Allow to cool at room temperature, stirring from time to time.
Pour the cooled mixture into 4x 125ml moulds or ramekins and chill until set (at least 4 hours)
To turn out, dip the mould very briefly in hot water then turn upside down and give them a shake. Serve each panna cota with a a spoonful or two of lightly cooked, sweetened gooseberries.