Elements of dish

• Lychee sorbet
• Rose Jelly
• Artichoke candi
• Artichoke tuille
• Artichoke creamer
• Rose syrup
• BBQ rose

For the Lychee Sorbet

Blend all together, pass chum and pace.

For the Rose Jelly

Bring to boil, add bloomed gelatine and pour 13g into bowl.

For the Tuille Mix

Blend all together besides butter until hits 37deg c in thermos, add butter

Grease spray silk pat mats, wipe and pipe using 3 nose bottle. Bake at 170, fan 3 until golden brown. Cut into lengths.

For the Artichoke Cremoux

Heat puree with glucose and add bloom gelatine. Hand blend in the white chocolate and season with lemon juice and pinch of salt.

For the Artichoke Puree

Place all in a double bag and fav. Cook at 100g deg c for 40 minutes (or until soft) Blend, Pass and pace. Pac 3 times before use.

For the BBQ Rose Petals

Take a few rose petals and BBQ them. Sprinkle on top.