1. Prepare the Gelatin

> In a small bowl, sprinkle the gelatin over the cold water. Let it stand for about 5 minutes until the gelatin absorbs the water and becomes spongy.

2. Heat the Cream

> In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

3. Dissolve the Gelatin

> Add the bloomed gelatin to the hot cream mixture. Stir until the gelatin is completely dissolved and the mixture is smooth.

4. Add Elderflower Cordial

> Remove the mixture from the heat and stir in the elderflower cordial.

5. Pour into Molds

> Divide the mixture evenly among ramekins or small dessert cups. Gently tap the bottoms to remove any air bubbles.

6. Chill

> Place the ramekins in the refrigerator and chill for at least 4 hours, or until the panna cotta is set and firm to the touch.

7. Prepare the Berries

> Shortly before serving, toss the berries with a little sugar (optional) and let them macerate for 10-15 minutes to bring out their juices.

8. Serve

> To serve, top each panna cotta with a spoonful of the berry mixture and garnish with a mint leaf.