For the honeycomb, line a deep 20cm square tin with baking paper. Place caster sugar, glucose syrup, honey and 70g water into a medium saucepan and place over low medium heat. Stir to dissolve sugar then bring to the boil. Cook until mixture reaches 160C. Remove from heat then carefully add bi-carb soda and whisk quickly to dissolve. Pour into prepared tray and set aside to cool for at least 1 hour. Once cool, use a serrated knife to trim the outside edges so that the inner structure is visible. Break into large chunks and set aside. Keep any leftovers in an airtight container.

Combine the elderflower cordial, crème fraiche and vanilla paste in a bowl then dollop or spread across the pavlova. Top with chunks of honeycomb, crystallised violets, bee pollen and edible flowers if using. Serve immediately.

See Katrina Meynink's pavlova base recipe here.