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Receta Janet's Blackberry Floral Fantasy
by Global Cookbook

Janet's Blackberry Floral Fantasy
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Ingredientes

  • 85 gm Shortbread finger biscuits
  • 40 gm Melted butter
  • 2 Tbsp. Honey
  • 2 Tbsp. White wine
  • 1 tsp Edible lavender flowers
  • 55 gm Blackberries, cut in half
  • 2 scoop premium vanilla ice cream
  • 1 x Kiwi fruit, peeled and sliced
  • 2 x Pink roses
  • 40 gm Caster sugar
  • 4 Tbsp. White wine
  • 55 gm Blackberries
  • 2 x Egg yolks
  • 2 Tbsp. Double cream
  • 2 x Thick slices bread
  • 25 gm Butter
  • 1 x Orange, peeled and sliced

Direcciones

  1. 1 Grease and line a cooking ring with greaseproof paper. Place the shortbread biscuits in a mini food processor and blitz till finely minced. Add in the melted butter and process again till mixed.
  2. 2 Spoon the biscuit mix into lined cooking ring and press down with the back of a spoon. Place in the fridge and allow to refrigerateand set.
  3. 3 Heat the honey and wine in a small frying pan, add in the lavender flowers and simmer for two min. Strain the syrup through a sieve into a clean pan to remove the lavender, add in the blackberries and hot through.
  4. 4 Top the chilled biscuit base with ice cream and remove the ring and paper. Sit on a plate, decorate with kiwi fruit slices and pour over the lavender syrup with blackberries.
  5. 5 For the Egg Fried Bread: Pluck the petals off the roses. Place the caster sugar, 2 tbsp wine and 2 tbsp water in a pan and gently heat to dissolve the sugar.
  6. 6 Increase the heat and simmer for a few min till the liquid becomes syrupy. Add in the rose petals, remove the pan from the heat and allow to infuse for about 5-6 min. Strain out the petals.
  7. 7 Place the blackberries in a mini food processor with 2 tbsp white wine and process till smooth. In a shallow dish beat the egg yolks and cream.
  8. Lay the bread in the mix and coat both sides.
  9. 8 Heat the butter in a frying pan. Add in the bread and cook on both sides till golden. Arrange the orange slices around the edge of a plate and sit the bread in the centre. Pour the blackberry coulis around the bread and drizzle the rose syrup over the orange slices.