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


Store Cupboard

  • 70g of caster sugar
  • 125ml of caster sugar
  • 35g of caster sugar
  • 35g of honey
  • 2 1/2 gelatine leaves, bloomed in cold water

Speciality Ingredients

  • 70g of glucose
  • 3 tsp stabiliser
  • 1 tsp Stabiliser powder
  • 100g of rose petals, (fresh)
  • 1.5g of Stabiliser powder
  • 5g of lavender
  • 1/4 tbsp of liquid stabiliser
  • 1 handful of rose petals, (fresh) chiffonade just before serving to prevent discolouration


  • 750ml of whole milk
  • 180ml of single cream
  • 300ml of double cream


  • 350mm of water
  • 1 chamomile teabag, or equivalent dried, steeped in 300ml hot water then left to cool

Fruit & Vegetables

  • 1/4 lemon, peel, sliced off in strips