Honeysuckle crème and wild fennel shortbread

Serves 6

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Method

For the crème, place half the cream and chopped honeysuckle flower bases into a saucepan and bring gently to a simmer. Remove from the heat, cover and allow to infuse for 5 minutes.

Place the honey in a saucepan over a high heat and allow to bubble until it begins to turn a dark caramel colour and almost burns. Remove from the heat, leave for a few minutes and strain in the infused cream. Leave for a few more minutes, then add the squeezed-out and squeeze the gelatine. Stir well to dissolve it and pour into a shallow dish. Cover with cling film directly on the surface and refrigerate until cold. In a mixing bowl, add the chilled mixture to the remaining double cream and add a squeeze of lemon juice. Whisk until soft peaks form.

Spoon into small glasses, cover and chill. Brush the petals with a little honey and set aside.

For the shortbread, cream the butter and icing sugar together with the fennel herb and seeds. Add the cornflour and flour and mix until combined. Form into a thin or thick log, depending on how large you want your biscuits to be. Wrap in cling film and refrigerate until firm. Preheat the oven to 180°C/356°F/Gas 6 and slice the shortbread into thin circles onto a greased tray. Bake until just golden, then remove from the oven.

To serve, sprinkle a few of the petals into each crème, then serve on a small plate with a pile of gently warmed shortbreads for dunking.