Pour the milk into a saucepan.
Add the lemon and lime zest. Start heating up the milk until it almost boils. Take it off the heat and leave on the side allowing the milk to infuse. After that strain the milk into another pot and discard the lemon and lime zest.
Start warming up the infused milk, add the sugar along with the cream into the saucepan and stir it until the sugar dissolves. Don’t allow it to boil.
Squeeze the water from the gelatine and add it to the milk mixture, stir very well until the gelatine fully dissolves.
Now add the water blossom water into the prepared milk and cream mixture.
Pour the liquid into moulds, glasses or even champagne flutes and allow to set in the fridge for a minimum of 8 hours.
*to de-mould the pan cotta, fill a small bowl with warm water, and place the container with the panna cotta in the water for approximately 10 seconds (you can help to peel off the edges with a knife).
Remove the mould from the water and place a plate on top. Turn the mould upside down and allow the panna cotta to fall from the mould.