Summer Flowers Dessert Recipe - Great British Chefs

Ingredients

• 70g of caster sugar
• 70g of glucose
• 3 tsp stabiliser
• 1 tsp Stabiliser powder
• 750ml of whole milk
• 180ml of single cream
• 100g of rose petals, (fresh)
• 350mm of water
• 125ml of caster sugar
• 1.5g of Stabiliser powder
• 5g of lavender
• 1/4 tbsp of liquid stabiliser
• 1/4 lemon, peel, sliced off in strips
• 1 chamomile teabag, or equivalent dried, steeped in 300ml hot water then left to cool
• 300ml of double cream
• 35g of caster sugar
• 35g of honey
• 2 1/2 gelatine leaves, bloomed in cold water
• 1 handful of rose petals, (fresh) chiffonade just before serving to prevent discolouration