Raspberry, rhubarb and rose mousse pie

Put biscuits in bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined.

Lightly grease a 25cm-wide (2.5cm deep) fluted, loose-based tart tin. Press crumb mix firmly over base and side of tin, using a flat-based glass to compact well. Freeze for 20 minutes.

Meanwhile, to make mousse, sprinkle gelatine over water. Stand at room temperature for 10-15 minutes, until gelatine is hydrated.

Meanwhile, in a medium saucepan, cook rhubarb, raspberries, rose petals, sugar, lemon juice and zest on low heat for 7-8 minutes, until rhubarb is tender. Remove from heat, cool slightly, then puree until smooth. Add gelatine mixture and stir until dissolved. Strain fruit mixture through a sieve, discard solids and cool down to room temperature.

Whip cream until soft peaks form, then fold into cooled fruit mixture.

Pour mousse into chilled tart shell, and use back of a spoon to level. Chill for 5 hours or overnight.

Top tart with raspberries, rose petals, strawberry crisps, meringues, pistachios and edible flowers. Serve.