Savoury coeur a la creme

8-12 edible flowers (see note) (such as nasturtiums and violets) or herb leaves
250g each mascarpone and fresh ricotta
1/2 cup (40g) grated parmesan or vegetarian hard cheese
1/4 cup (60ml) thickened cream
1 garlic clove, crushed
Extra virgin olive oil, to drizzle
Baby carrots, steamed zucchini, radishes, celery and lavash crispbreads, to serve

Cut 8 squares of muslin (or clean Chux) to fit four 1/3 cup (80ml) coeur a la creme moulds (from kitchenware shops) with plenty of overhang. Dampen with water, then layer 2 pieces in each mould. Place 2-3 flowers or herb leaves in the base of each. Combine cheeses, cream, garlic and 1 teaspoon salt in a bowl with a fork until smooth. Pack into moulds, pressing down well, then cover with overhanging muslin. Place on a tray and chill overnight. Bring the cremes to room temperature for 10 minutes before serving.
Unmould cremes onto a serving platter. Drizzle with olive oil, then serve with vegetables and lavash to spread.