INGREDIENTS

INSTRUCTIONS

FOR FROSTED ROSE PETALS
FOR PEACH AND RASPBERRY CHAR
FOR CARAMEL BASKETS
FOR VANILLA CREME FRAICHE
FOR RASPBERRY COULIS
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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