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Sable Breton

3 egg yolks
160g castor sugar
190g soft butter
250g plain flour
1 heaped teaspoon baking powder

Beat the butter with half the sugar until pale and fluffy.
Whisk the egg yolks and remaining sugar for a minute.
Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough.
Line 2 8 inch cake tins with parchment paper.
Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with other tin and then chill for an hour.
Set oven to 170°c and cook the sables from the fridge, for about 20 minutes or until golden. Cool.
Elderflower diplomat crème
2 egg yolks
60g castor sugar
25g plain flour
200ml whole milk
1 sheet gelatine, soaked in cold water for 10 minutes
25ml elderflower cordial
100ml double cream, whipped

Place milk on to scald. Whisk the egg yolks, flour and sugar to a smooth paste. Pour the hot milk over and return to the pan. Stir over a low heat until thick. Remove from heat and whisk in the soaked gelatine leaf and cordial. Place a layer of cling on surface, cool and then chill for a few hours. Whip the cream lightly and fold into the custard.

Blood Orange and candied orange
2 blood oranges
75g castor sugar
75ml water
25g granulated sugar.

Peel the oranges with a vegetable peeler into strips and remove the pith. Shred and place in a pan of cold water. Bring to boil, drain and repeat a couple of times. Place the sugar and water in a pan and cook until sugar has dissolved. Add the orange and cook for a minute. Place the granulated sugar on a sheet of parchment paper. Remove the shredded orange with a fork and place on sugar. Toss around and leave to dry out – will take about 6 hours.
Remove all the pith from the oranges and cut into segments. Squeeze the juice from the shell into the orange syrup

Syrup from oranges above
2 tablespoons grenadine
6 plums
1 pomegranate

Cut the plums in half, remove the stone and cut each half in 3. Add to the orange syrup and grenadine. Cover with parchment and gently simmer until just cooked.
Cut the pomegranate in half. Place cut side over a bowl and tap robustly with a rolling pin to remove seeds.

To assemble –
Few dried rose petals

Take a sable and spread some of the diplomat on top. Place the remaining in a piping bag and dot over the top.
Dot over the orange segments, plums, pomegranate seeds, candied orange and rose petals. Dust with icing sugar.