Fantasy of flowers with pistachio and olive oil cake

For the elderflowern parfait, gently heat the elderflower cordial and sugar until the sugar has dissolved.

Add the sponged gelatine and remove from the heat. Cool to room temperature.

Add the Greek yoghurt and refrigerate until slightly thickened.

Beat the cream to soft peaks and fold into the elderflower mixture.

Place in the fridge for 5 – 10 minutes to thicken.

Whisk the egg whites to soft peaks and fold into the elderflower mixture.

Divide the mixture between the 2,5cm acetate lined moulds and freeze.

Unmould just before serving.

For the berry gel, gently heat the berries, sugar and lemon juice together.

Remove from the heat, blend and strain.

Add the sponged and melted gelatine.

For the rose meringues, dissolve the sugar in the water, simmer to a soft ball syrup.

Beat the egg whites with a pinch of salt to stiff peaks.

Gradually whisk the hot syrup into the egg whites to form an Italian meringue.

Fold in the rose liqueur.

Pipe onto a silicone mat.

Bake at 100°C until dry and crisp.

For the violet jellies, dissolve the sugar in the water. Simmer for 2 minutes then remove from the heat.

Measure off 250ml sugar syrup and add the sponged gelatine.

Allow to cool, then add a few drops of violet essence and purple colouring.

Pour into an oiled baking tin and refrigerate until set.

Cut into desired shapes.

For the jasmine foam, bring the water to a boil with the apples and jasmine. Cover and simmer until soft.

Blend, strain and return to the saucepan. Add the sponged and melted gelatine and a pinch of salt.

Allow to cool before placing in an espuma gun

For the strawberry and rhubarb sorbet, place the rhubarb in an ovenproof dish. Sprinkle with sugar and add the vanilla with 50ml water.

Cover and bake at 180°C until soft, about 40 minutes.

Scald the cream, add the sugar and glucose, stir to dissolve.

Add the sponged gelatine and remove from the heat.

Allow to cool to room temperature then add the Greek yoghurt.

Blend and sieve the strawberries with the rhubarb.

Add a pinch of salt then mix into the cream mixture.

Freeze in an ice-cream machine.

For the pistachio and olive oil cake, preheat the oven to 180ºC.

Whisk the sugar and eggs together until light and fluffy.

Add the zest and juice of the orange and lemon. Stir in the olive oil and butter.

Gently fold in the flour, polenta, baking powder and chopped nuts.

Transfer to a lightly greased round tin about 15 – 18cm in diameter and bake for 45 minutes.

To plate, first drag the berry gel across the centre of each plate.

Then cut the elderflower mousse in half and place on either side of the gel, keeping one standing upwards.

Place a ‘quenelle’ of sorbet to one side of the mousse.

Scatter a few rose meringues, violet jellies and pistachio nuts around the plate.

Spoon a little jasmine foam in between and scatter the herb flowers.