INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof
paper.  1 For the Rose Petals: Brush rose petals with egg white,
sprinkle with  caster sugar, and leave to dry.  2 For the Peach and
Raspberry Charlotte: Melt the butter in a frying  pan and add sugar,
peach slices, orange and lemon zest. Saute for one  minute, add the
sherry and 25g/1oz raspberries and cook for a further  minute.  3 Use a
10cm/4" cutter to cut out four circles from the Madeira cake  slices.
Put a circle in the base of each cutter and use more slices  to line
the sides.  4 Spoon the peach and raspberry mix into the lined moulds,
cover with  more circles of cake, press down the lids and bake for 15
minutes.  5 For the Caramel Baskets: In a heavy based pan dissolve the
sugar in  4 tbsp water on a low heat and boil until golden brown.  6
Using a spoon, drizzle the caramel over an upturned ladle to form a
basket and leave to set.  7 For the Vanilla Creme Fraiche: Split the
vanilla pod, scrape out the  seeds and mix into the creme fraiche.  8
For the Raspberry Coulis: Put a few raspberries to one side, then
liquidise the remainder with 1 tbsp icing sugar and pass through a
sieve.  9 Place each peach and raspberry charlotte in the centre of a
plate,  spoon over the creme fraiche and raspberry coulis and place the
caramel basket over the top. Finally garnish with raspberries and  mint
sprigs.  Converted by MC_Buster.  NOTES : Chef - Tony Tobin with Wendy
Richard  Recipe by: Celebrity Ready Steady Cook  Converted by MM_Buster
v2.0l.

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