Elderflower mousse

2 leaves or 3.3 grams	gelatin
200 grams	cream 35%
80 grams	elderflower cheong
50 grams	lemon juice

First soak the gelatin in cold water. Then pour the cream into a bowl and start beating it. The consistency needs to be a bit thinner than yoghurt. Now pour the elderflower syrup or cheong into a pan and heat it up till it starts to steam. Then turn off the heat and dissolve the gelatin. Mix it well. Also add the lemon juice. This will lower the temperature and your gelatin will start to work instantly. Now while mixing add it to the whipped cream. Fold this together and then fill your mold halfway. Level the top with a pallet knife and then freeze this till solid. Once frozen take it out of the mold and serve it defrosted.