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

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

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

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

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

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

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