Lucinda Hamilton from Cocolicious creates celebratory desserts fit for a queen...
- Serves 6
- 100g dark chocolate ( cut into small pieces)
- 80g caster sugar
- 150ml Muscat based dessert wine
- juice of 1 lime
- 250ml double cream
- 2 rose heads
- 1 egg white
- extra sugar for roses
- Mix sugar, wine and lime in a pan and cook over gentle heat stirring until the sugar is dissolved.
- Stir in the cream and keep stirring until hot and well blended.
- Add the chocolate and stir until completely melted. Bring quickly to the boil and then reduce the heat and simmer whilst stirring for 15-20 minutes until darker and thick enough to coat the back of a spoon.
- Remove from heat and pour into dessert pots or a bowl and leave to chill before covering and placing in fridge overnight or for at least 4 hours.
To crystallise the roses: Make sure they have not been treated with any pesticides if you are planning on eating them as well.
Peel off the petals and shake them out to dry on some kitchen paper. Break up the egg white in a bowl with a fork until it is a bit frothy. Paint the rose petals very lightly with egg white and then dip in the sugar until nicely coated. Place on kitchen paper to dry until ready to use.
- Photographs David Merewether
- Vintage Styling Bellaboo and Beau
- Receipes Lucinda Hamilton