FOR THE PANNA COTTA:

MAKING:

1. Put the cream, milk, and sugar in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third. Soak the gelatine in cold water for five minutes until soft. Drain and squeeze out excess water. Take the cream off the heat, then stir in the rosewater, cardamom, and gelatine. Pour the mixture into four 100 millitres dariole moulds, then chill for two hours or over night.

FOR THE SYRUP:

MAKING:

1. To make the syrup, mix all the ingredients in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.

FOT THE MERINGUES:

GETTING READY:

1. Preheat the oven to 110C/230F/Gas mark 1/4.

MAKING:

2. Whisk the egg whites with the lemon juice to soft peaks, then gradually whisk in the caster sugar until glossy. Fold in the cornflour and 50 grams of pistachios, then transfer to a piping bag with a one centimetre round nozzle. Pipe sixteen five centimetre rounds onto a baking sheet lined with silicone paper and place in the oven for one and a half hours.

FOR THE CRISPS:

GETTING READY:

1. Preheat the oven to 190C/375F/Gas mark 5.

MAKING:

2. Cream the butter and sugar until light and fluffy. Add the egg, beat until smooth, then stir in the remaining ingredients, shape into two centimetre 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 icing sugar.

SERVING:

3. dollop cream on the bottom of the meringue and join two together. Then coat in cardamom crumbs. Place two crisps, a panna cotta and the meringue on each plate, with the syrup swirled around the edges.