Make Joe Fallowfield's dessert 'You can eat flowers' - Godiva Chocolate Challenge 2015 finalist.
100g Godiva Dark Chocolate
2g Dried Rose petals
120g Egg white
3 Egg yolk
2g Crystallised Rose
30g Flour (soft)
20g Cocoa powder
50g Demerara sugar
x1 Fresh Rose
10g Assorted edible flowers
Chocolate & Rose pave
Boil 100ml of double cream with the dried rose petals and 50g of caster sugar.
Meanwhile whip the remaining 200ml of double cream. Fold the chocolate mixture into the whipped cream. Pour into rings and cool.
Italian meringue and shards
Boil 120g of caster sugar with a splash of water. Meanwhile whip the egg white. Add the sugar syrup, once it has reached a soft boil, to the whites. Finely spread a small amount of meringue onto a cling filmed tray, sprinkle with crystallised rose and place in the oven for 60 mins at 100 degrees. Place the remaining meringue into a piping bag.
Combine the; demerara sugar, flour, cocoa powder, butter and oats. Place onto a baking sheet and bake for 15mins at 175 degrees. Cool at room temperature and set aside.
Kirche Ice cream
Bring 1litre of double cream to the boil, meanwhile beat 3 egg yolks and 50g of caster sugar together until pale and fluffy. Pour the cream onto the egg mixture. Add kirch and cherry syrup to taste. Once cool, place into an ice cream machine.
Pull a knife across the chocolate to produce sprinkles.
Smash up the crystallised rose into a powder
Wash the flowers and pick the petals