Honey meringue :

Bring the sugar and honey to 120oc

Add the honey syrup to the whipped egg whites and whisk until cold.

Spread the meringue thinly then dehydrate at 65oc

Honeycomb:

Bring the sugar, honey, water and glucose to 160oc then add the bicarb

Elderflower and cider vinegar sorbet base:

Bring all the base ingredients to the boil and cook out the gellan gum.

Allow the base to cool to 70oc then add the citric acid, vinegar and elderflower cordial.

Freeze in pacojat beakers

Elderflower curd:

Cook the egg and elderflower in a thermomix for 8 minutes at 80oc

Turn off the heat and slowly incorporate the butter.

Serve with violas and Dianthus petals