Assemble the food processor bowl onto the power unit

Fit the Knife blade to the food processor bowl

Carefully clean Ingredients 1 (rose petals) and pat dry

Lay the rose petals on a wire rack

Using a pastry brush, brush the rose petals with the first item of Ingredients 1 (egg whites) until coated

Gently press the rose petals into the last item of Ingredients 1 (sugar) on either side to coat

Leave to dry on a wire rack

Add Ingredients 3 (speculoos biscuits) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Pulse until crumb consistency

Remove the content of the food processor bowl into a small glass bowl and set aside

Add Ingredients 4 (cherries, sugar, water, kirsch) into a heavy based saucepan

Heat on a low-medium heat for about 8 minutes until thickened

Set aside to cool

Clean the food processor bowl and fit the Whisk

Add the first item of Ingredients 5 (whipping cream) into the food processor bowl

Attach the lid and ensure the pusher is in the feed tube

Whisk on low speed until combined

Add the remaining Ingredients 5 (yogurt, rose flavouring) into the food processor bowl

Mix on a medium speed until thick consistency

Continue to whisk for longer, if needed

Transfer the yogurt mixture into a small glass bowl and set aside

Clean the food processor bowl and fit the Knife blade

Transfer the cooled cherry compote into the food processor bowl

Set aside a few cherries for the topping if preferred

Attach the lid and ensure the pusher is in the feed tube

Blitz on high speed until smooth

Spoon a little of the cherry compote into each serving glass

Add a layer of rose cream

Top with the remaining cherry compote

Sprinkle the biscuits crumb on top

Decorate with reserved whole cherries and rose petals