Mix <quantity>300<unit>ml</unit></quantity> of heavy cream and <quantity>13<unit>g</unit></quantity> of dried chamomile. Cover with cling film and refrigerate for 12h to infuse the cream

Strain the cream into a clean bowl

Add <quantity>50<unit>g</unit></quantity> of honey and mix to combine

Add <quantity>400<unit>ml</unit></quantity> of heavy cream to a stand mixer bowl

Use the whisk attachment, on medium-high speed, until the cream is completely whipped

Transfer to a bowl and keep it refrigerated

Add <quantity>300<unit>g</unit></quantity> of egg yolks to a stand mixer bowl

Add <quantity>30<unit>ml</unit></quantity> of water and <quantity>100<unit>g</unit></quantity> of white sugar

Beat with the whisk attachment, on high speed, until it forms soft peaks

Combine <quantity>200<unit>ml</unit></quantity> of the chamomile-infused cream and the egg yolk mixture in a bowl. Mix slowly and gently

Add the whipped cream. Incorporate it slowly and gently

Cover the bottom of a baking dish with cling film and pour the parfait. Spread evenly. Place in the freezer until completely frozen

Flip the baking dish to release the parfait. Punch it with a ring cutter. The chamomile parfait is ready

Beat <quantity>75<unit>g</unit></quantity> of egg whites in a stand mixer, with a whisk attachment, on medium-high speed

When the egg whites start to foam, add <quantity>150<unit>g</unit></quantity> of powdered sugar. Whisk on medium speed until the meringue is stiff enough to form medium peaks

Melt <quantity>140<unit>g</unit></quantity> of white chocolate and add to the meringue. Mix to combine

Evenly spread the meringue as thinly as possible on a baking sheet lined with parchment paper

Let it dry in the oven at <temperature>70<unit>°C</unit></temperature> for 2h until crispy and crumbly

Add <quantity>4<unit>tbsp</unit></quantity> of water and <quantity>60<unit>g</unit></quantity> of white sugar to a medium pan

Cook over medium-low heat, stirring occasionally, to obtain a light brown caramel

Add <quantity>125<unit>g</unit></quantity> of pecans and stir to coat them with the caramel. Remove from the heat

Add a mixture of <quantity>100<unit>g</unit></quantity> of milk and <quantity>300<unit>g</unit></quantity> of heavy cream to a medium pan. Add <quantity>5<unit>g</unit></quantity> of salt and heat it over low heat until lukewarm

Add the caramelized pecans to a blender

Add about ½ of the milk and cream mixture and blend on hight speed until completely smooth and lump-free. Add the other ½ of the mixture and blend to combine. Strain the liquid

Place <quantity>1</quantity> gelatin leaf in a bowl of ice water to soften. Add a mixture of <quantity>300<unit>g</unit></quantity> of milk and <quantity>100<unit>g</unit></quantity> of heavy cream to a small pan. Bring it to a boil over medium heat

Whisk together <quantity>100<unit>g</unit></quantity> of egg yolks and <quantity>60<unit>g</unit></quantity> of sugar until completely dissolved

Pour about <quantity>½<unit>cup</unit></quantity> of the mixture into the egg yolks and whisk

Transfer the yolks to the pan with the rest of the milk and cream mixture. Whisk constantly over low heat until slightly thickened. Remove from the heat

Squeeze the water from the gelatin leaf. Add it to the mixture and whisk until dissolved

Add the blended pecan mixture to the bowl and whisk to combine. Place it in the refrigerator until it is completely cool

The white chocolate meringue is ready

Roast <quantity>200<unit>g</unit></quantity> of pecans in the oven at <temperature>160<unit>°C</unit></temperature> for 8m until deep brown

Transfer the pecan foam mixture to a <quantity>1<unit>l</unit></quantity> whipped cream dispenser

Use <quantity>2</quantity> chargers. Shake well and keep it refrigerated. The pecan foam is ready

Pit <quantity>10</quantity> cherries. Cut each half into <quantity>3</quantity> pieces

Add <quantity>20<unit>g</unit></quantity> of the roasted pecans to each plate

Add <quantity>10</quantity> cherry pieces

Add the chamomile parfait on top

Top with the pecan foam to taste

Cover it with 3 white chocolate meringue pieces

Decorate with edible flowers to taste. The pecan, cherry & chamomile dessert is ready

If you've made it this far, you're a pastry master! Enjoy this beautiful masterpiece!