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Ингредиенты
- 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
Инструкции
- 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 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 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 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 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 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.
- Lay the bread in the mix and coat both sides.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 520 | |
| Calories from Fat 283 | 54% |
| Total Fat 32.1g | 40% |
| Saturated Fat 19.15g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 395mg | 16% |
| Potassium 320mg | 9% |
| Total Carbs 48.33g | 13% |
| Dietary Fiber 4.8g | 16% |
| Sugars 24.03g | 16% |
| Protein 5.7g | 9% |
