Tomato and rose jam
Chop the rose petals, add to the tomato jam and heat. Add the gelatin and rose essence. Stir and set aside.
Transparency of muscovado sugar
Soak the gelatin in cold water. Heat the syrup and mix in the muscovado sugar. Strain.
Bring the cream to a boil with the vanilla and leave to infuse. Mix the egg yolks with the sugar and beat until pale. Mix with the cream to form a custard, then add the softened gelatin.
Mix the cream with the sugar and lavender and leave to infuse. Add the gelatin and strain. Chill for 12 hours, then beat until fluffy.
Mix the purée with the syrup. Freeze.
Mix all the ingredients and place in a bain-marie.
Beat the egg whites with the sugar, then add the superfine sugar and then the coloring. Gradually fold in using a spatula. Bake at 100ºC / 212ºF. Cut to form the letters of the word “flower”.
Infuse the hibiscus with the water for 4 minutes. Strain, stir in the sugar and, when dissolved, add the gelatin. Chill.