Desserts (Makes about 120 white spherical bonbons)
Ingredients
100 g water
40 g sugar
1 pinch citric acid
110 g strawberries, mashed
60 g honey, runny
6-8 fresh, open Eveline Wild® Rose flowers
460 g white chocolate, melted
100 g Limoncello or Prosecco
Additionally:
approx. 200 g white chocolate
approx. 100 g grated coconut &
chopped rose petals
Briefly boil the sugar, citric acid, strawberry puree and honey. Put aside and let cool down to 40°C. Chop rose petals into small pieces and add to the puree mix. Cover with a plastic film and store in the fridge overnight. The next day press the mix through a fine strainer, squeeze thoroughly and heat up to 40-50°C. Add chocolate. Stir until smooth. Add alcohol. Cool down to 30°C, so that the filling can be introduced into spherical bonbon moulds. Use a pastry bag or a big syringe for this purpose. Place the spheres overnight in a cool room to allow the filling to set. Do not store inside the fridge, as it will lead to water condensation and absorption of odours. Close spheres with a few chocolate drops. Dip bonbons gently in melted chocolate and roll in the coconut-rose mixture.
Will keep for 2 weeks.
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.