1. Separate the egg whites.
2. Measure half of the sugar in a bowl. Measure the rest of the sugar in another bowl and stir in the potato flour and vanilla.
3. Beat the egg whites with an electric hand whisk in a steel or glass bowl until stiff. Gradually add the plain sugar while beating continuously. Then, gradually add the sugar-potato flour mixture. Continue beating until the meringue is thick and glossy. Finally, mix the lemon juice and jam with the meringue.
4. Scoop the meringue foam into a piping bag and pipe the meringues on a baking sheet lined with baking paper.
5. Bake for 2 hours in a fan oven at 90C until crisp. Leave to cool on the tray.

1. Prepare the meringues according to the Rose Meringue recipe.
2. Crush the peeled pistachios so that the texture remains coarse.
3. Melt the chocolate in a bowl in a bain-marie or microwave. Be careful not to burn.
4. Place the meringues on the serving plate. Sprinkle with pistachios and drizzle with melted chocolate.
5. Garnish with rose petals and allow to cool in room temperature until the chocolate has hardened. Serve with coffee or tea.

1. Prepare the sponge. Beat the eggs and sugar with an electric mixer for about 5 minutes until fluffy. Mix the dry ingredients together and add to the egg foam through a sieve. Stir quickly with a wooden fork. Spread batter onto two baking sheets covered with baking paper. Bake for 7 mins at 225C (fan oven 200C).
2. Prepare the filling. Whip the cream, curd and sugar to foam. Cut the strawberries into small cubes.
3. Open the rolled sponges. Cut the edges even. Cut the sponges lengthwise in half into equal parts. You can use a ruler or cut a “formula” from paper. Spread the strawberry jam on two sheets and the Rose Petal Confiture on two sheets. Top with cream-curd and strawberries. Place the sponges next to each other in a row and wrap into a thick, tight roll. Wrap tightly in baking paper and then in foil. Put the roll upright and allow to set in the fridge for at least an hour.
4. Whisk 1 1/3 cups cream and 2 tablespoons of sugar till fluffy. Spread evenly on top and sides of the cake. Garnish with rose meringue, strawberries, mint leaves or rose petals.

1. Stir the digestive biscuit crumbs, melted butter and almond flour together and press into the bottom of the pan.
2. Whip the cream until fluffy and stir in the cream cheese. Purée the strawberries. Mix with the Rose Petal Confiture in cream cheese-cream mixture. Add sugar to taste. Soak the gelatin leaves in cold water for a while, then wring to remove excess water and melt in boiling juice. Stir the gelatine in to the filling and pour the mixture on the crust. Smooth the surface. Allow to set for 3 hours.
3. Whip the cream till fluffy and stir in the cream cheese. Carefully melt the white chocolate in a microwave. Stir the chocolate into the cream cheese-cream mixture. Add vanilla sugar and sugar to taste. Soak the gelatin leaves in cold water for a while, then wring to remove excess water and melt in a drop of boiling water. Stir the gelatine into the filling and pour the mixture on the rose filling. Smooth the surface. Allow to set for 2-3 hours.
4. Mix Confiture and juice in a saucepan and bring to boil. Follow the above instructions for using the gelatin leaves and then stir in the juice. Mix thoroughly and pour over the filling. Allow to set again for 2-3 hours.
5. Whisk the cream until fluffy, add sugars and decorate the gateau to your liking.

Serving suggestions:

• Puff pastry topped with goat‘s cheese, honey, Rose Petal Confiture, walnut
• Fried halloumi, Rose Petal Confiture and glazed rosebay willowherb (Chamaenerion angustifolium) shoots
• Cheese plate with Gruyere, stilton / gorgonzola, camembert and Rose Petal Confiture
• Cheesecake with Rose Petal Confiture

1. Peel watermelon as a whole and remove the stems.
2. Thinly slice the melon. Tip: Put the melon to stand “upright” on its stem and slice horizontally with a sharp knife.
3. Place watermelon and Rose Petal Confiture in layers on a flat plate.
4. Garnish with a handful of berries.

1. Heat the oil in a saucepan and fry the onion, garlic, ginger and cinnamon.
2. Add the melted frozen peas and stir to allow the flavours to absorb. Melt the broth cube or granules in hot water and add to the saucepan.
3. Let the soup boil for about 4 minutes, then add the Rose Petal Confiture and coconut milk. Stir the soup with a stick mixer so that the peas remain nice and chewy.
4. Put back on the hot stove for a short while and add lemon juice, balsamic vinegar and salt and black pepper to taste.
5. Serve the soup with crème fraîche, Rose Petal Confiture, chives and roasted seeds.