For the lilac cream, clean the lilac flowers well and pluck the blossoms. Bring to the boil in a saucepan with the wine and sugar. Then remove from heat, let steep for about 20 minutes, strain and let cool slightly.
Soak the gelatine in cold water. Mix the lilac broth together with the egg yolks and cornstarch in a metal bowl, put it on a hot, no longer boiling water bath and whisk it with a whisk (hand mixer-whisk) to a thick foam. Dissolve the squeezed gelatin in it. Immediately transfer the whipped wine mixture into a cold bowl and allow to cool.
In the meantime, whip the whipped cream until stiff. As soon as the mixture begins to gel, fold in the whipped cream, pour into glasses and chill for at least 3 hours. Garnish the cream as desired and serve.