Coconut panna cotta with black sesame tuiles and rocket flowers

Coconut Panna Cotta
Makes 8 small portions
1. Place the cream, sugar and toasted coconut into a saucepan and simmer for 8 minutes so that the sugar dissolves and the coconut infuses the cream. Remove from the heat and set aside to cool to room temperature.
2. Once cool, pour the cream through a sieve to remove the coconut. Squeeze out any remaining liquid from the coconut and then discard these solids.
3. Soak the gelatine leaves in cold water for 2 or 3 minutes and then squeeze out any remaining liquid. Put the cream back onto the heat and bring to a simmer. Turn the heat off and add the gelatine leaves stirring until they have completely dissolved.
4. Whisk the buttermilk into the cream mixture and pour this into ramekins or any other small mould you might have. I used wee espresso cups. Place in the fridge and leave to set for an hour or two.

Black Sesame Tuiles
Makes approximately 42 7cm tuiles
1. Preheat your oven to 180. Cream the butter, icing sugar and black sesame paste until light and fluffy. Add the egg white and beat and then finally carefully stir in the flour until just combined.
2. Using a flat piece of plastic (I used a lid from an old ice-cream container) cut out two 7cm holes – you will use this to make your tuiles. Line a baking tray with baking paper, place the template onto the tray and using a palette knife, thinly spread out the tuile mixture. Carefully remove the template and repeat this process until you have filled the tray.
3. Bake for 4-6 minutes or until the tuiles just start to brown around the edges. Watch them carefully as they will colour and burn quickly.

To Serve
1. Using a palette knife or the back of a spoon, smear a small amount of the black sesame paste onto a plate. Unmold a panna cotta and place this onto the plate then garnish with rocket flowers and a tuile.