Recipe - Janets Blackberry Floral Fantasy

85 g Shortbread finger biscuits
40 g Melted butter
2 tablespoon Honey
2 tablespoon White wine
1 teaspoon Edible lavender flowers
55 g Blackberries; cut in half
2 Scoops premium vanilla ice
cream
1 Kiwi fruit; peeled and
cut or sliced up

FOR THE EGG FRIED BREAD
2 Pink roses
40 g Caster sugar
4 tablespoon White wine
55 g Blackberries
2 Egg yolks
2 tablespoon Double cream
2 Thick slices bread
25 g Butter
1 Orange; peeled and cut or sliced up

1 Grease and line a cooking ring with greaseproof paper. Place the
shortbread biscuits in a mini food processor and blitz until finely
chopped. Add the melted butter and process again until mixed.

2 Spoon the biscuit mixture into lined cooking ring and press down with the
back of a spoon. Place in the fridge and allow to chill and set.

3 Heat the honey and wine in a small frying pan, add the lavender flowers
and simmer for two minutes. Strain the syrup through a sieve into a clean
pan to remove the lavender, add the blackberries and warm through.

4 Top the chilled biscuit base with ice cream and remove the ring and
paper. Sit on a plate, decorate with kiwi fruit slices and pour over the
lavender syrup with blackberries.

5 For the Egg Fried Bread: Pluck the petals off the roses. Place the caster
sugar, 2 tbsp wine and 2 tbsp water in a pan and gently heat to dissolve
the sugar.

6 Increase the heat and simmer for a few minutes until the liquid becomes
syrupy. Add the rose petals, remove the pan from the heat and allow to
infuse for about 56 minutes. Strain out the petals.

7 Place the blackberries in a mini food processor with 2 tbsp white wine
and process until smooth. In a shallow dish beat the egg yolks and cream.
Lay the bread in the mix and coat both sides.

8 Heat the butter in a frying pan. Add the bread and cook on both sides
until golden brown. Arrange the orange slices around the edge of a plate
and sit the bread in the centre. Pour the blackberry coulis around the
bread and drizzle the rose syrup over the orange slices.

Converted by MC_Buster.

Per serving: 536 Calories (kcal); 33g Total Fat; (56% calories from fat);
7g Protein; 51g Carbohydrate; 284mg Cholesterol; 415mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 0 Vegetable; 1 One half Fruit; 6 Fat;
1 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.