MERINGUE ROSE KISSES WITH RASPBERRY AND POMEGRANATE SWIRLED FOOL

Freeze-dried raspberries are available in the bakery aisle of larger supermarkets.

Preparation 1 hour, plus overnight setting Cooking about 50 minutes, plus cooling

FOR THE CRYSTALLISED ROSE PETALS 1 MEDIUM EGG WHITE

ABOUT 24 UNSPRAYED ROSE PETALS

3 TBSP CASTER SUGAR

FOR THE KISSES

1 TSP WHITE WINE VINEGAR

1 TSP CORNFLOUR

3 LARGE EGG WHITES

200G CASTER SUGAR

1½ TSP ROSE WATER

1 TSP FREEZE-DRIED RASPBERRIES, LIGHTLY CRUSHED

FOR THE FOOL 300G RASPBERRIES

200G POMEGRANATE SEEDS

10 TBSP ICING SUGAR

¼ TSP ROSE ESSENCE

600ML DOUBLE CREAM

75ML CHAMBORD BLACK RASPBERRY LIQUEUR

1 Lightly beat the egg white with a fork until just frothy, then brush it on a rose petal. Leave to dry for a few seconds, then sprinkle with caster sugar to coat evenly, shaking off excess. Place on a tray lined with baking parchment and repeat with the remainder. Leave in a cool place overnight to set.

2 Preheat the oven to 110°C (90°C fan oven) gas mark ¼. Mix the vinegar and cornflour together and set aside. Whisk the egg whites with an electric whisk on a slow speed until foamy, then increase the speed and whisk until soft peaks form. Add the sugar 1 tbsp at a time, whisking up to stiff peaks between each addition. When the whites are stiff and glossy, and the mixture feels smooth when rubbed between finger and thumb, whisk in the vinegar mixture and the rose water.

3 Transfer to a piping bag with a star nozzle. Line 2 baking trays with baking parchment. Dot a little meringue mixture on to the corner of the trays to secure the parchment. Pipe 24 kisses, each about 6cm wide, on the prepared trays, leaving at least 2cm between them. Sprinkle with freeze-dried raspberries. Bake on the lower and middle shelves of the oven for 40-50 minutes, until firm and set underneath. Switch off the heat and leave to cool in the oven with the door slightly ajar.

4 To make the fool, blend two-thirds of the raspberries with half of the pomegranate seeds, 4 tbsp icing sugar and the rose essence. Use a wooden spoon to press the purée through a sieve set over a bowl. Whip together the cream, remaining icing sugar and Chambord to soft peaks.

5 Assemble the fool in 6 glass dessert dishes. Layer the cream and purée, then use a spatula to swirl the mixture once – don’t overmix. Top the fools with the remaining raspberries and pomegranate seeds and any extra purée. Serve with the kisses piled on a cake stand, scattered with the crystallised petals.