My absolute favourite smell in the whole world isn’t freshly baked bread, or melted chocolate or real vanilla extract. It’s jasmine. In the past few weeks while Cape Town has been deciding whether it is Spring or Winter, the wonky weather has resulted in a serious plus; masses and masses of jasmine blossoms in my back courtyard. Somedays, I’ll make an excuse to just go out and stand outside unashamedly, like an idiot, inhaling the scent deeply like some kind of back-alley addict. Other days I’ll try and be more aloof about it and look for an excuse to hang up laundry or pull out some weeds (those who know me will have immediately seen through my farse) while I inhale deeply which probably makes me look like I’m about to pass out. Which I kinda am – from pleasure!

If you have some jasmine blooming in your garden, you’ll want to pick it for this recipe and then serve it to your friends so you can brag about the fact that you made it with homegrown jasmine. You can also throw in the word ‘organic’ for an added ‘wow’ effect. The sexy sway of the jelly, the creamy voluptuous panna cotta and the heady scent of the jasmine all make this one heck of a dessert – especially served with some shortbread biscuits on the side. If you don’t have jasmine, try rose petals, rose geranium, lavender (but be gentle) – or if you prefer not to eat your flowers, infuse the jelly with a few