Too beautiful, too cool, too awe-inspiring. Our specialty foods guru Ian whips these out at his dinner parties, and his guests are undividedly impressed. They taste a bit like raspberry, a bit like gummy bears, a bit like magic. Drop into glasses of champagne for instant class. Or you can stuff the flowers with fresh goat cheese, drizzle with a fine aged balsamic, and add a chive sprig and fresh cracked pepper for an elegant, joy-inducing appetizer.