Floral Cream Fondants

Name: Floral Cream Fondants
Yield: Makes 40–45 cream fondants
Cuisine: British
Ingredients: 300 g Grenada Chocolate Co. chocolate (71% cocoa solids), tempered, for dipping; Crystallised Rose Petals or Rainbow Sugar; Approximately 420 g icing sugar, sifted; 1 tsp rose water, violet essence, other floral essence or syrup, or 1 drop of food-safe essential oil (to taste); 30 ml double cream; 1 medium egg white; ½ tsp lemon juice

Preparation info

Makes
40–45
cream fondants

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

Rose and violet creams, quintessential English delicacies, have that Marmite effect on people, inspiring passion and revulsion in equal measure. We love them and ensure we never run out of stock, as the consequences are simply unthinkable.

Ingredients

30 ml double cream
1 tsp rose water, violet essence, other floral essence or syrup, or

Europe
United Kingdom
Garnish
Vegetarian
Gluten-free

Method

Place the double cream in a jug and add the rose water (or flavouring of choice) and food colouring, if using. The total quantity of liquid – the cream, flavouring and colouring – must not exceed 30ml. Place the jug on digital scales and start with 25ml of cream and add the flavour and colour before topping up to 30ml with the cream.

Beat the egg white with an electric hand whisk until