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DRIED ROSE HIP & FLOWER BAKED WHITE CHOCOLATE

Try this recipe from chef and food stylist Mikkel Karstad to make our rose hip flower and liquorice ice dessert even more special.

DRIED ROSE HIP FLOWER, BAKED WHITE CHOCOLATE AND 
RED-VEINED SORREL WITH OUR LIQUORICE ROSEHIP DESSERT
 
Ingredients:
100g white chocolate
 
Preparation method:
Finely chop the white chocolate and place it on a sheet of baking paper on a baking tray.

Bake at 170C for 8-10 mins until the chocolate melts and takes on a light golden colour.

Remove the chocolate from the oven and allow to cool. Break the chocolate into pieces and sprinkle over the dessert.

Words by Mikkel Karstad Photographs by Ditte Isager Styling by Christine Rudolph and Mikkel Karstad