Summer flowers; chamomile panna cotta, rose ice cream and lavender sorbet

Instructions

1. Step 1

   To make the ice cream, place all the ingredients in a pan and heat, stirring to dissolve the sugar. Leave to cool and infuse for 30 minutes

2. Step 2

   Once infused, strain, churn and freeze. Harriet uses a pacojet, but you can use an ice cream machine

3. Step 3

   To make the lavender sorbet, place the ingredients in a pan and bring to the boil then take off the heat, cover with clingfilm and leave to infuse and cool. Once cooled, freeze in a paco container ready to churn, or churn in an ice cream maker

4. Step 4

   To make the panna cottas, place all the ingredients apart from the gelatine in a pan and heat up – keep a close eye on it as it will easily foam over once it reaches the boil

5. Step 5

   Squeeze the water from the soaking gelatine then stir this into the heated cream. Stir until dissolved then pass through a fine sieve to remove the chamomile. Carefully pour into the moulds then place in the fridge overnight

6. Step 6

   To plate up, demould the panna cottas by sitting in a tray of hot water to loosen. Add a quenelle of the rose ice cream topped with chiffonade rose petals and a rocher of sorbet sat on the crumb