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.
Vanilla cream
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.
Foamed cream
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.
Strawberry granita
Mix the purée with the syrup. Freeze.
Strawberry velvet
Mix all the ingredients and place in a bain-marie.
Meringue
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”.
Hibiscus soup
Infuse the hibiscus with the water for 4 minutes. Strain, stir in the sugar and, when dissolved, add the gelatin. Chill.
Plate the 6 elements (transparency of muscovado sugar, tomato and rose jam, vanilla cream, foamed cream, strawberry granita and strawberry velvet) forming a circle and top each with a meringue letter, forming the word flores. Serve the hibiscus soup separately.
Chef's Remark:
"This dessert is out-of-the-ordinary, complete with letters spelling flores, the Spanish word for flowers, and strong but feminine aromas."
Preparation by: Montse Estruch
Cava Duc de Foix Reserva, by Viñedos y Bodegas Covides. A cava with personality, its aromas of ripe fruit, flowers and wood make it the ideal accompaniment for this creative dish. Its straw-yellow tone blends in with the predominant color of the ingredients.
