In a small bowl, dissolve the gelatin in 2 tablespoons of water. Stir until completely dissolved and set aside.

Pour the heavy cream, half & half, white sugar, Saint Germaine Elderflower Liqueur, and pure vanilla extract into a medium saucepan. Over medium heat, bring the ingredients to a boil, continuously stirring, and then immediately remove the pan from the heat once boiling. 

Add the gelatin (it will already have begun to turn) into the saucepan. Stir until completely dissolved. 

Gather 6 ramekins (you may need more depending on the size) and evenly pour in the mixture into each ramekin.

Cover the ramekins with plastic wrap and place the filled ramekins on a tray and set them in the fridge to chill for at least 6 hours. They also can chill overnight or be kept in the fridge for up to two days completely sealed with plastic wrap. 

When you’re ready to serve, begin to prep the fruit. Turn on the oven to 350 degrees F.

Toss the strawberries and rhubarb together in a large bowl and drizzle with honey so they are evenly coated. Season with a pinch of salt.

Add the fruit to a large rimmed baking tray and roast for about 30 minutes until the rhubarb is soft but still holds it’s shape. Stir just once while roasting. Try and retain all the juices as much as possible.

Once you are ready to plate, turn out the ramekins onto a plate to remove the panna cotta. If you’re having trouble removing them, place the ramekins (bottom down) in a bowl of hot water to loosen up the edges or gently run a knife around the rim, or run hot water along the sides, and then try turning them out onto a clean plate.

Serve with a drizzle of the fruit juices and spoon over the roasted strawberries and rhubarb on the side. Garnish with a few elderflower blossoms, if available, for a delicate finish.