Elderberry Flower Syrup For Panna Cotta And Slushies

• 50 elderberry flowers large
• 2 tablespoons lemon juice
• 8 1/3 cups powdered sugar
• 2 tablespoons citric acid
• 6 1/3 cups boiling water
• 2 gelatin sheets
• cream 40 cl.

1. Elderberry Syrup Preparation:
2. Cut the stems off the flowers and place the flowers in a large stew pot.
3. Add the sugar, lemon juice, citric acid, and water. Let macerate for 2 to 3 days in a cool place, stirring regularly.
4. Filter the syrup through a muslin cloth. Freeze it in small plastic bottles to use all year round.
5. Panna Cotta Preparation:
6. Soften the gelatin sheets in a bowl of cold water.
7. In a saucepan, bring the cream to a boil.
8. Remove from heat, and add 10 centiliters of Elderberry syrup and the drained gelatin.
9. Stir quickly to dissolve the gelatin and pour into individual glasses.
10. Let cool at room temperature, then refrigerate for at least 5 hours.
11. Slushy Preparation:
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. Place in the freezer and scrape the surface with a fork every hour (at least 3 or 4 times) to obtain a slushy.

flowers large, lemon juice, powdered sugar, citric acid, boiling water, gelatin sheets, cream

Taken from www.yummly.com/recipe/Elderberry-Flower-Syrup-for-Panna-Cotta-and-Slushies-2044065 (may not work)