Elderflower and buttermilk dessert with raspberry puree

1. Soak the gelatin in cold water.

2. Add the elderflower syrup and lemon juice to the pot, switch to a medium level and warm the contents gently.

3. After pressing excess liquid out of the gelatin, dissolve it in the pot, then remove the contents to a bowl. Stir in the buttermilk little by little.

4. Place the pudding in the fridge. As soon as it begins to firm up, whip the cream and carefully stir it into the pudding. Allow the pudding to rest in the cold fridge for at least 2 hours.

5. Sort through the raspberries and discard any bad ones, then set aside a few berries for later use as a garnish. Briefly puree the remaining raspberries, strain the mixture through a sieve and stir in the powdered sugar.

6. Using a tablespoon that has been rinsed under cold water, carve out rounded spoonfuls of the pudding, arrange them on a plate with raspberry puree and garnish with whole raspberries.