Prep time:
Cooking time: 4 hours 30 minutes
Total time:
Serves: 6
100g Dark Chocolate
80g Caster Sugar
150ml Muscat based Dessert Wine
Juice of 1 Lime
250ml Double Cream
2 Rose Heads
1 Egg White
Extra Sugar for Roses
Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email info@cocolicious.co.uk. Bellaboo and Beau offer creative event design and styling. To find out more call 01797 225566 www.bellabooandbeau.co.uk
To crystallise the roses: Make sure they have not been treated with any pesticides if you are planning on eating them as well. Peel off the petals and shake them out to dry on some kitchen paper. Break up the egg white in a bowl with a fork until it is a bit frothy. Paint the rose petals very lightly with egg white and then dip in the sugar until nicely coated. Place on kitchen paper to dry until ready to use.
- pictures: David Merewether
- styling: Bellaboo and Beau
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