Cream of Flora

• 200 g (7 oz) fromage blanc (curd cheese) (you will need to make this 2 days ahead)
• 5 g

Whisk the fromage blanc until smooth. Fold in all the flowers, cover and refrigerate for 24 hours to infuse. Pass the cream through a fine sieve into a medium bowl, discarding the flowers. Add the sugar and salt and mix well.

Place the jasmine candle in a clean small bowl and place the bowl on top of the cream. Light the candle at both ends, then invert a large bowl to completely enclos