White Chocolate & Raspberry Dessert Pots

Makes: 4

INGREDIENTS

EQUIPMENT:
baking sheet, greased and lined
4 dessert glasses

For the crystallized rose petals:

• 1-2 roses
• 1 egg white
• 100g (½ cup) caster sugar
  
  

For the shortbread:

• 50g (3½ tbsp) unsalted butter, cold and cubed
• 50g (generous ⅓ cup) plain flour, plus extra for dusting
• 2 tsp ice-cold water
• 1 tbsp caster sugar 
  
  

For the raspberry jelly:

• 2 sheets platinum-grade gelatine
• 300g (10½oz) fresh or frozen raspberries, plus extra to decorate
• 50g (¼ cup) caster sugar 
  
  

For the white chocolate mousse:

• 250g (9oz) white chocolate
• 400ml (1¾ cups) double cream
• 2 sheets platinum-grade gelatine
• 4 egg yolks
• 100g (½ cup) caster sugar 

METHOD

1. We'll start with the crystallized rose petals. Brush each rose petal with some egg white and then sprinkle with caster sugar to coat. Leave to dry on a wire rack for 12-24 hours.

2. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

3. For the shortbread, add the butter and flour to a bowl and use your fingertips to rub them together. When it is like fine breadcrumbs, add the ice-cold water and the sugar, and bring it together to a dough.

4. Lightly flour the surface and roll out the dough to a big circle about 5mm (¼in) thick. Place on the lined baking sheet and bake for 10-12 minutes until golden at the edges. Allow to cool completely on the baking sheet.

5. For the jelly, break the gelatine sheets into pieces and pop in a large bowl, add a splash of cold water to cover, and allow to bloom for 5 minutes.

6. Add the raspberries and the sugar to a small saucepan, place over a medium heat, and cook until the raspberries break down and release their juice, about 10 minutes. Allow to reduce slightly and then remove from the heat. Set aside for 5 minutes and then strain into the bowl with the gelatine. Stir to combine well and then pour into the bottom of dessert glasses. Leave to set in the fridge for 2 hours.

7. To make the white chocolate mousse, add the chocolate and half of the cream to a large heatproof bowl set over a pan of simmering water and allow to melt, stirring occasionally. Leave to cool slightly.

8. Add the gelatine to another bowl with enough water to cover, then allow it to soften.

9. In another heatproof bowl, whisk the egg yolks and sugar over the pan of simmering water until thick pale ribbons are made and the sugar has dissolved. Fold in the white chocolate cream mixture and the drained bloomed gelatine leaves. Let cool to room temperature.

10. Whisk the remaining double cream until soft peaks form and then fold into the cooled white chocolate mixture. Spoon into the dessert glasses and refrigerate for 2-3 hours until firm.

11. Decorate with a crumbling of shortbread, a few extra raspberries, and the crystallized rose petals.