4 cups heavy cream
8 tbsp sugar
3 vanilla beans
6 sheets silver gelatin or 2 envelopes of powdered gelatin
1 quart strawberries, hulled and quartered
½ cup St. Germaine
2 limes, zested and juiced
2 tbsp mint leaves, julienned
1) Bloom gelatin in cold water until soft.
2) Combine cream, sugar, vanilla and salt in a non-reactive saucepan. Bring the cream to a simmer. Add in gelatin to the cream mixture and stir to dissolve.
3) Strain mixture through a strain or chinois, then divide between 8 dessert cups. Chill in fridge for at least 3 hours.
4) When ready to serve, toss strawberries, elderberry liquor, lime zest and juice, and mint together.
Top panna cotta with the berry mixture and serve.