Crystallised Flowers with Jasmine and Bee Pollen Cream, and Hibiscus Syrup


Preparation info

  • Difficulty


  • serves


Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

  • About

Wine Suggestion

Demi-sec Champagne

To Serve

Pipe 4 medium star shapes of jasmine and bee pollen cream closely together on each plate. Arrange the crystallised flowers over the cream to cover. Add a spoonful of the diced rose water and violet jelly. Pipe 2 smaller star shapes of the jasmine and bee pollen cream next to the crystallised flowers. Add a few dots of the rose water gel and a few dots of the hibiscus syrup gel. Serve immediately.

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