Janet's blackberry floral fantasy

Yield: 2 servings

Measure Ingredient
85 grams Shortbread finger biscuits
40 grams Melted butter
2 tablespoons Honey
2 tablespoons White wine
1 teaspoon Edible lavender flowers
55 grams Blackberries; cut in half
2 \N Scoops premium vanilla ice cream
1 \N Kiwi fruit; peeled and sliced
2 \N Pink roses
40 grams Caster sugar
4 tablespoons White wine
55 grams Blackberries
2 \N Egg yolks
2 tablespoons Double cream
2 \N Thick slices bread
25 grams Butter
1 \N Orange; peeled and sliced


1 Grease and line a cooking ring with greaseproof paper. Place the shortbread biscuits in a mini food processor and blitz until finely chopped. Add the melted butter and process again until mixed.

2 Spoon the biscuit mixture into lined cooking ring and press down with the back of a spoon. Place in the fridge and allow to chill and set.

3 Heat the honey and wine in a small frying pan, add the lavender flowers and simmer for two minutes. Strain the syrup through a sieve into a clean pan to remove the lavender, add the blackberries and warm through.

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 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 Increase the heat and simmer for a few minutes until the liquid becomes syrupy. Add the rose petals, remove the pan from the heat and allow to infuse for about 5-6 minutes. Strain out the petals.

7 Place the blackberries in a mini food processor with 2 tbsp white wine and process until smooth. In a shallow dish beat the egg yolks and cream.

Lay the bread in the mix and coat both sides.

8 Heat the butter in a frying pan. Add the bread and cook on both sides until golden brown. 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.

Converted by MC_Buster.

Per serving: 536 Calories (kcal); 33g Total Fat; (56% calories from fat); 7g Protein; 51g Carbohydrate; 284mg Cholesterol; 415mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 0 Vegetable; 1½ Fruit; 6 Fat; 1 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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