Rose and Cherry Fool

Tool

Ingredients

For the rose petals:

8 rose petals, cleaned and pat dry
1 egg white
25g sugar

For the fool:

30g speculoos biscuits
350g cherries, pitted (fresh, frozen or canned)
50g sugar
20ml water
2 Tbsp Kirsch (optional)
200g whipping cream
150g greek yogurt
2 tsp rose flavouring
Fresh cherries, as needed

Method

1 - To make the sugared rose petals, use a pastry brush to brush the rose petals with the egg white until coated.
2 - Gently press the rose petals into sugar on either side to fully coat, then leave to dry on a wire rack.
3 - Next, move onto the fool.
4 - Assemble the food processor bowl onto the power unit and fit the knife blade.
5 - Add the speculoos biscuits into the food processor bowl and attach the lid, ensure the pusher is in the feed tube.
6 - Pulse the biscuits until crumb consistency as desired. Empty into a bowl and set aside.
7 - For the cherry compote, add the cherries, sugar, water and kirsch into a heavy based saucepan.
8 - Heat on a low-medium heat for about 8 minutes until thickened, then set aside to cool.
9 - To the clean food processor bowl, fit the whisk tool and add the whipping cream.
10 - Attach the lid and ensure the pusher is in the feed tube.
11 - Whisk on a low speed for 20 seconds until combined.
12 - Add the yoghurt and rose flavouring into the cream and mix on a medium speed for 30 seconds or until you reach a thick consistency. Empty the yoghurt mixture into a small bowl and set aside.
13 - Clean the food processor bowl and fit the knife blade.
14 - Pour the cooled cherry compote into the food processor bowl (you can keep some of the cherries aside for later). Blitz on max speed for about 30 seconds or until smooth.
15 - To serve, spoon a little of the cherry compote into each serving glass.
16 - Add a layer of rose cream and top with the remaining cherry compote. Sprinkle the biscuits crumb and decorate with the reserved whole cherries and rose petals.
17 - Serve.