Put the Heavy Cream (600 milliliter), Whole Milk (150 milliliter) and Caster Sugar (100 gram) in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third.
Soak the Gelatin Sheet (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 dash), Ground Cardamom (1 teaspoon), and Gelatin. Pour the mixture through a sieve into four 100 millitres dariole moulds, then chill for two hours or over night.
To make the syrup, mix Caster Sugar (100 gram), Fresh Hibiscus Flowers (10), Liquid Glucose (1 teaspoon) and Water (1 cup) 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 Egg (4) with the Lemon Juice (1 dash) until they form soft peaks, then gradually whisk in the Granulated Sugar (140 gram) until glossy. Fold in the Corn Starch (1 tablespoon) and Shelled Pistachios (50 gram).
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 gram) and Granulated Sugar (175 gram) until light and fluffy. Add the Egg (1), beat until smooth, then stir in the Desiccated Coconut (50 gram), Self-Rising Flour (175 gram), zest of the Lemon (1) and Ground Cardamom (1/4 teaspoon).
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 milliliter) until stiff peaks form.
To serve, dollop cream on the bottom of the meringue and join two together. Then coat in remaining Shelled Pistachios (25 gram). 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.