Hibiscus, white chocolate, rose

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Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

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 g glucose
  • 125 g unsalted butter

Hibiscus meringue

  • 150 g egg whites
  • 150 g castor sugar
  • 5 ml white vinegar
  • 150 g icing sugar
  • 25 g cornflour
  • 4 drops rose aroma
  • dehydrated hibiscus flower powder

Hibiscus syrup

  • rose dust – for sprinkling on each serving
  • 16 pieces (24 g) beetroot sponge2 pieces (3 g) per serving
  • 24 squares (112 g) rose jellies3 squares (14 g) per serving
  • pineapple sage flowers – to garnish


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 – 14 g.

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 20 g of the white chocolate cremeux on each plate and wedge the meringues to give it height and texture. Place the beetroot sponge and rose jellies as desired. Drizzle with 2 ml hibiscus syrup and finish with rose dust and pineapple sage flowers.