BLACK CURRANT AND ROSES

Serves 4

FOR THE BLACK CURRANT LEATHER

●500g frozen black currants

● 50g brun farin

● (brown sugar) 2g neutral oil (like canola)

● Four fingers cut from latex gloves, used as balloons (inflated size of 2. 5 cm) Defrost the berries. Blend for two minutes and strain the pulp through a fine sieve. Mix the puree with the brun farin; divide and blend half the mixture with the oil. Dip each balloon in the mixture containing the oil, then leave to air-dry for 12 hours, or until the water evaporates and the texture feels leathery. Dip two more times in the oil-free mixture and let dry for another 12 hours. Puncture the balloons and carefully remove the black currant “berry” in the manner of papier-mâché. Leave to air-dry until the leather is crispy.

FOR THE FILLING

●16g thickened milk

● kombucha (see below)

0.8g chopped lemon

● verbena

1.2g chopped black

● currant shoots 0.6g rose oil

● 4.8g fresh rose pollen from a beekeeper

Thickened milk kombucha

●75g refreshed kombucha tea (see below)

●150g hung (strained) yogurt

Refreshed kombucha tea

●100g kombucha star ter

●2 . 5g sugar

● 3g lemon thyme leaves

● 3.5g lemon verbena leaves Heat kombucha star ter and sugar to 167°F and pour over herbs. Infuse for five minutes and strain. When cool, add to strained yogurt . Transfer mixture to a small piping bag.

TO ASSEMBLE

Carefully pipe the “berries” full of the completed filling and dress as pictured, using 12 pickled wild rose petals and 12 pickled, dried elder flower sprigs on a bed of fresh mixed herbs.