Cooking instructions

1. Put the cream, milk and honey into a saucepan and heat to 90ºC or almost boiling.
2. Add the softened gelatine leaf to the pan and stir to melt.
3. Divide the mixture between four panna cotta moulds and allow to cool before placing in the fridge to set overnight.
4. At the same time, mix the diced cucumber with the chopped dill and allow to infuse in the fridge overnight.
5. The following day, put the elderflower cordial, water and sugar into a small pan and bring to the boil. Allow the syrup to cool before pouring over the diced cucumber.
6. Demould the panna cottas on to a plate and serve with the quartered strawberries, a spoonful of infused cucumber and some sprigs of dill.