Elderberry Flower Syrup For Panna Cotta And Slushies

1. 1

   Elderberry Syrup Preparation:

2. 2

   Cut the stems off the flowers and place the flowers in a large stew pot.

3. 3

   Add the sugar, lemon juice, citric acid, and water. Let macerate for 2 to 3 days in a cool place, stirring regularly.

4. 4

   Filter the syrup through a muslin cloth. Freeze it in small plastic bottles to use all year round.

5. 5

   Panna Cotta Preparation:

6. 6

   Soften the gelatin sheets in a bowl of cold water.

7. 7

   In a saucepan, bring the cream to a boil.

8. 8

   Remove from heat, and add 10 centiliters of Elderberry syrup and the drained gelatin.

9. 9

   Stir quickly to dissolve the gelatin and pour into individual glasses.

10. 10

    Let cool at room temperature, then refrigerate for at least 5 hours.

11. 11

    Slushy Preparation:

12. 12

    In a plastic container, add 20 centiliters of Elderberrry syrup and 2 tablespoons of cold water. The top of the mixture should be 1 1/2 centimeters from the bottom.

13. 13

    Place in the freezer and scrape the surface with a fork every hour (at least 3 or 4 times) to obtain a slushy.

* Per serving · 4 servings · Values may vary.

No additional tips available.