In a pot, heat the cream. Pour the warm cream over the chocolate. Add the glucose and blend with a stick blender. Allow to cool to 35°C. When cooled, blend in the butter with the stick blender. Allow to crystallise, and transfer to a piping bag with a round nozzle.
Make a stiff meringue. Beat the egg whites until stiff peaks form, adding the castor sugar slowly and finally, the vinegar. Sift the icing sugar and cornflour together, then fold it into the egg whites. Add 4 drops rose aroma. Spread the meringue mixture thinly on silicone paper or a Silpat mat. Sprinkle dehydrated hibiscus flower powder on top before drying. Dry out at 50°C until crisp. Per serving, use 5 shards –
Follow the recipe for making the stock sugar syrup. At the point in the recipe where you remove the pot from the heat, add the dehydrated hibiscus flower powder.
To assemble, pipe
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