Of late I have been inspired by flowers. Perhaps due in part to the arrival of spring under which the slender branches of our cherry tree hang heavy with frilly pink blossoms. It is only recently that I discovered that these blossoms are in fact edible and impart a light, fruity fragrance to whatever they are paired with.
It is rocket flowers however which decorate this dessert, a serendipitous addition of fresh peppery notes which contrast beautifully with the silky smooth coconut panna cotta. If you don’t have rocket flowers then use any other edible flowers you might have in your garden. If the flowers are bigger then just use their petals.