Elderflower Panna Cotta, Wild Strawberry Sorbet, Yoghurt Crumble and Elderflower Vinegar Granita Rec

Ingredients

• 350ml of double cream
• 3 tbsp of granulated sugar
• 1 tsp elderflower, dried
• 1 1/2 gelatine leaves
• 3 tbsp of whole milk
• 600ml of water
• 75g of liquid glucose
• 125g of trimoline
• 0.5g of gellan gum
• 75ml of elderflower vinegar
• 500g of wild strawberry purée
• 25g of water
• 60g of caster sugar
• lime juice, to taste
• 120g of milk powder
• 77g of yoghurt powder
• 100g of plain flour
• 30g of potato starch
• 5g of sea salt
• 87g of unsalted butter, melted
• sprigs of fresh elderflower