Rose-scented cream

Method

1. For the cream: brush a 1 litre jelly mould with corn or sunflower oil. Warm a large bowl, pour in the yogurt and crème fraîche and stir until evenly mixed. Whip the cream until it forms soft peaks and fold it in, along with the sugar. Add a couple of drops of the food colouring - just until it's very pale pink.

2. Put the rose water in a mug, sprinkle the gelatine over, then put the mug in a pan of simmering water and heat until the gelatine dissolves. Remove the mug and mix a tablespoon of the creamy mixture into the gelatine, then quickly fold that mix into the cream. Pour it into the jelly mould and chill in the fridge for 24 hours, until set.

3. For the rose syrup: remove the little yellow bit at the end of each rose petal. Put the petals in a saucepan and cover them with cold water. Bring to the boil and simmer over a low heat until the petals are soft and wilted. Add the lemon juice - the colour will change immediately to a beautiful pink or red. Transfer the petals and water to a blender and whizz, then return the mixture to the pan. Add the rose water and sugar and stir to dissolve the sugar. Simmer for about 10 minutes or until the syrup thickens slightly.

4. For the figs and marzipan: using a fork, mix together the almonds, sugar and enough of the egg white to get a firm and pliable mixture; wrap in cling film.

5. Cut the figs into quarters from stem to base, without cutting all the way through, then squeeze the fleshy sides so the quarters open out like the petals of a flower. Place them under a hot grill for 7 minutes, or until they are slightly charred (you can serve them uncooked if you prefer). Warm the rose syrup and spoon a little over the centre of each fig, catching any that runs off and returning it to the pan. Reheat the syrup if necessary and do this a second time.

6. Divide the marzipan into 6 pieces and roll each one into a small ball. Place a ball in the centre of each fig, pressing the 'petals' in position, then gently press an almond on top.

7. When you are ready to serve, fill a basin with hot water and dip the jelly mould in it for a few minutes. Ease the sides with a knife and turn the cream out on to a glass cake stand. Decorate with a rose; place the figs at the side of the cream and spoon the remaining rose syrup over them. Scatter a few more rose petals and some pomegranate seeds over the dessert and serve.

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Ingredients

For the cream

450g Greek yogurt, at room temperature
280g Crème fraîche, at room temperature
284ml double cream, at room temperature
2 tbsp caster sugar
1½ sachets of powdered gelatine
1 dash red food colouring
3 tbsp natural rosewater essence

For the rose syrup

rose petals, from 4 roses, washed and blotted dry
½ lemon, juice only
175g caster sugar

For the rosy figs and marzipan

75g ground Almonds
50g caster sugar
½ egg white, beaten until frothy
6 fresh Figs
6 whole blanched Almonds

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