Preheat oven to 220c/425f/Gas 7. Line a baking tray with greaseproof paper. 1 For the Rose Petals: Brush rose petals with egg white, sprinkle with caster sugar, and leave to dry. 2 For the Peach and Raspberry Charlotte: Melt the butter in a frying pan and add sugar, peach slices, orange and lemon zest. Saute for one minute, add the sherry and 25g/1oz raspberries and cook for a further minute. 3 Use a 10cm/4" cutter to cut out four circles from the Madeira cake slices. Put a circle in the base of each cutter and use more slices to line the sides. 4 Spoon the peach and raspberry mix into the lined moulds, cover with more circles of cake, press down the lids and bake for 15 minutes. 5 For the Caramel Baskets: In a heavy based pan dissolve the sugar in 4 tbsp water on a low heat and boil until golden brown. 6 Using a spoon, drizzle the caramel over an upturned ladle to form a basket and leave to set. 7 For the Vanilla Creme Fraiche: Split the vanilla pod, scrape out the seeds and mix into the creme fraiche. 8 For the Raspberry Coulis: Put a few raspberries to one side, then liquidise the remainder with 1 tbsp icing sugar and pass through a sieve. 9 Place each peach and raspberry charlotte in the centre of a plate, spoon over the creme fraiche and raspberry coulis and place the caramel basket over the top. Finally garnish with raspberries and mint sprigs. NOTES : Chef - Tony Tobin with Wendy Richard Recipe by: Celebrity Ready Steady Cook
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 179 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 51.5mg||16 %|
|Sodium 139.1mg||5 %|
|Potassium 199.4mg||5 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 80.2g|
|Protein 3.6g||5 %|
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Calories per serving: 521
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