Rose and Cardamom Panna Cotta

Put the Heavy Cream (600 mL), Whole Milk (150 mL) and Caster Sugar (100 g) in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third.

Soak the Gelatin Sheets (3) in cold water for five minutes until soft. Drain and squeeze out excess water.

Take the cream off the heat, then stir in the Rose Water (2 dashes), Ground Cardamom (1 tsp), and Gelatin. Pour the mixture through a sieve into four 100 ml dariole molds, then chill for two hours or overnight.

To make the syrup, mix Caster Sugar (100 g), Fresh Hibiscus Flowers (10), Liquid Glucose (1 tsp) and Water (240 mL) in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.

For the meringues, preheat the oven to 230 degrees F (110 degrees C).

Whisk the whites of the Eggs (4) with the dash of juice from Lemon (1) until they form soft peaks, then gradually whisk in the Granulated Sugar (140 g) until glossy. Fold in the Corn Starch (1 Tbsp) and Shelled Pistachios (50 g).

Transfer to a piping bag with a 1 cm round nozzle. Pipe sixteen 5 cm rounds onto a baking sheet lined with silicone paper and place in the oven for 1 1/2 hours.

For the crisps, cream the Unsalted Butter (125 g) and Granulated Sugar (175 g) until light and fluffy. Add the Egg (1), beat until smooth, then stir in the Desiccated Coconut (50 g), Self-Rising Flour (175 g), zest of the Lemon (1) and Ground Cardamom (1/4 tsp).

Shape into 2 cm balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin.

Bake for 10 minutes until lightly golden. Leave to cool and then dust with Powdered Confectioners Sugar (to taste).

Whip the Heavy Cream (200 mL) until stiff peaks form. To serve, dollop cream on the bottom of the meringue and join two together.

Coat in remaining Shelled Pistachios (3 1/3 Tbsp). Place two crisps, a panna cotta, and the meringue on each plate, with the syrup, swirled around the edges. Garnish with an extra flower petal, if desired, then serve.