Champagne mousse
Boil the sugar and water to 121?c pour onto the whisking egg whites to make an Italian meringue. Sabayon the egg yolks and sugar, add the gelatine to the champagne. Fold the cream into the sabayon, then incorporate this with the meringue then slowly pour in the champagne jelly which should be at setting point. Pipe this into the tube moulds and freeze well. Cut 12cm long
Blood Orange Sorbet
Mix and boil sugars cool and add puree leave for 6 hours and freeze
Peel Oranges with a vegetable Peeler and remove any thick pieces of white pith.
Cut into fine strips with a knife.
Place In a saucepan and cover with cold water and bring to the boil cook for 1 minute.
Pour into a conical strainer and run cold water over it.
Place back into the pan and cover with cold water.
Add sugar and glucose and boil until semi translucent, allow to cool in the syrup. Pour into a clean container cover and label store at 4ºc
Candied Orange Skin
Crystallised Rose Petals
Dissolve and melt gelatine and add to egg whites coat rose leaves this and toss with sugar then dry room temperature.
Rose Scented Gel & Berries
mix all cold ingredients together blend without incorporating air and refrigerate.
Rose Scented Gel & Berries
Mix all ingredients together to form crumbs and bake 150ºC
Yoghurt Crumble