Name: Hibiscus, white chocolate, rose
Yield: Serves 8
Ingredients: 150 g castor sugar; 150 g egg whites; 5 ml white vinegar; stock sugar syrup; 125 g unsalted butter; 15 ml dehydrated hibiscus flower powder; 45 g glucose; dehydrated hibiscus flower powder; 24 squares (112 g) rose jellies – 3 squares (14 g) per serving; pineapple sage flowers – to garnish; 16 pieces (24 g) beetroot sponge – 2 pieces (3 g) per serving; 350 g white chocolate; 300 ml fresh cream; rose dust – for sprinkling on each serving; 4 drops rose aroma; 25 g cornflour; 150 g icing sugar

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

A dish inspired by the garden on the roof once again. Hibiscus, pineapple sage, beetroot. It’s a wonderfully textured dish with varying elements combining in your mouth.

Ingredients

White chocolate cremeux

300 ml fresh cream
350 g white chocolate
45

Method

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.