This creation has been inspired by the array of edible flowers that can be incorporated in to today’s cuisine. The light heavenly dessert, of Kentish raspberries nestled beneath a creamy perfumed rose flavoured brûlée, covered with a layer of crunchy caramelised topping is one not to be missed. Served with a heart shaped crumbly shortbread biscuit. Once consumed you will have sampled the sweet taste of success!
1. Make Shortbread: Pre-heat oven 190˚ or Gas Mark 5. Cream margarine and sugar in a bowl with a wooden spoon. Add flour and bind together with hands. Roll out on to a floured surface, cut ¼ “ thickness using a cutter. Bake for 5-10 minutes until GOLDEN. Cool.
2. Make Sweet Taste of Success: Place raspberries and sugar in a saucepan over high heat and simmer for 10 minutes or until the raspberry mixture thickens. Spoon the raspberry mixture into 2 x 250m ovenproof dishes. Cover and refrigerate until cold.
3. Whisk together the yogurt, cream, sugar and rose essence until thick and spoon over the raspberry mixture. Cover and refrigerate until cold. Sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden. Display and decorate with raspberries, sprig of mint plus dusting of icing sugar. Add shortbread biscuits.
Ingredients for Shortbread
12.5g Granulated Sugar
33.5g Soft Butter
50g Plain Flour
Ingredients for The Sweet Taste of Success
150g Kentish Raspberries
37.5g Caster sugar
210g Greek yogurt
125ml Double cream
1 tbsp Caster sugar
½ tsp Rose essence
Extra Caster sugar, for sprinkling
Sprigs of Mint
Dusting of Icing sugar