Hibiscus, white chocolate, rose

Preparation info
  • Serves 8

    • Difficulty


Appears in
Mile 8: A book about cooking

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.


White chocolate cremeux

  • 300 ml fresh cream
  • 350 g white chocolate
  • 45


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.