Sour Cream Panna Cotta with Macerated Strawberries

In a large metal bowl or vessel, prepare an ice bath. In a small bowl, sprinkle the gelatin over the surface of the ¼ cup cold water to bloom, about 5 minutes.

Meanwhile, in a saucepan, over medium heat, combine ⅔ cup sugar and the half-and-half, stirring just until the sugar has dissolved. (The liquid should be steaming, but below a proper simmer.) Remove from the heat, add the gelatin, and stir until dissolved. Place the saucepan into the ice bath and, stirring frequently, let cool completely, about 15 to 20 minutes. (The mixture will begin to thicken ever so slightly.)

Whisk in the sour cream until smooth. Stir in the vanilla. Transfer to a serving bowl, or distribute among 6 to 8 individual dessert cups, and refrigerate until set, about 3 hours or up to overnight.

Hull the strawberries and cut into slices. Toss in a medium bowl with the remaining 3 tablespoons sugar; let sit until the fruit is softened and the liquid is syrupy, 1 hour or up to overnight. Stir in the elderflower liqueur, if using.

Serve the panna cotta topped with the macerated strawberries.