Elderflower Panna Cotta with Lemon Sauce

 

1½ cups fresh elderflowers (no stems)

1 envelope of unflavored Knox gelatin

2 T. cold water

2 cups heavy cream

1 cup half and half

⅓ cup sugar

 

Lemon Sauce

 

2 large eggs, beaten

1 cup sugar

½ cup lemon juice

1 T. finely grated lemon zest

2 T. salted butter

 

In a small saucepan, add 2 T. of water and evenly sprinkle gelatin powder on top. Allow it to stand for 2 minutes. Then heat on low and stir until gelatin completely dissolves. Turn off heat and set aside. In a medium or large saucepan, combine cream, half and half, sugar, and elderflowers. Bring just to a boil, stirring often, and then immediately turn off heat. Strain to remove the elderflowers. Divide the strained mixture among six small cups or ramekins and allow to cool on the counter. Then cover each ramekin with plastic wrap and refrigerate overnight, or at least 4 hours, until set. Meanwhile, make the lemon sauce. In a stainless-steel bowl, whisk eggs and sugar until smooth. Then add lemon zest, lemon juice, and butter. In a small to medium saucepan, boil some water to make a double boiler. Place the bowl with the egg-lemon mixture on top of the saucepan with boiling water, and cook, stirring often, until thickened. This could take at least 10 minutes. The sauce is thick enough when it could coat the back of a spoon, and you can create a clear path by running a finger through it. Allow it to cool before serving with the panna cotta. To unmold the panna cotta, hold the ramekin for a few seconds in hot water. Turn the ramekin over on a plate. Serve with cooled lemon sauce on the side or on top. If you decide to serve the panna cotta inside the ramekin or cup, simply spread lemon sauce on top. I like to use a clear cup to be able to see the layers.