Daniel Clifford served up BBQ English rose, lychee sorbet and artichoke cremoux dessert on James Martin’s Saturday Morning.
The ingredients for the Lychee Sorbet are: 500g tinned lychee, 50g lemon juice, 10g dextrose, 30g pro creamoux and 65g sugar.
For the Rose Jelly: 300g water, 80g sugar, 25g rose water, 3 leaf gelatine, 12g lemon juice, Bring to boil, add bloomed gelatine and pour 13g into bowl.
For the Tuille Mix: 150g icing sugar, 65g t45 flour, 65g artichoke power, 60g butter and 4 egg white.
For the Artichoke Cremoux: 300g puree, 15g glucose, 170g white chocolate (valrona), 2 leafs gelatine, 15g lemon and Pinch of salt.
For the Artichoke Puree: 1kg peeled sliced artichokes, 30g lemon juice, 5g salt and 50g sugar.
BBQ Rose: A few petals from a rose.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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