Double cream custard, meringue, rhubarb, heather honey

The Recipes / Dessert

The Alverton & The Greenbank, Cornwall

4 sheets filo pastry
100g melted butter Mixed seasonal berries: raspberries, blueberries, red currants etc. Mixed edible flowers Toasted pistachios

Lemon curd
5 eggs
Zest & juice of 3 lemons
175ml double cream
250g sugar

Chocolate crumb
250g digestive biscuits
150g milk chocolate
150g dark chocolate
100g unsalted butter
150g golden syrup

Serves 4

This dish was created by The Greenbank’s Junior Pastry Chef Lewis Tate. Lewis is 19 years old and thought about this dish on a day off walking along the harbourside. He saw a turned-over flowerpot, which got him thinking of ways in which to incorporate that into a dish. That’s where the Greenbank Gardens dessert started to take form. Serve with a fruit sorbet of your choice: passion fruit goes well.

Place the lemon curd ingredients in a heavy based pan and slowly bring to the boil whilst whisking. Take off the heat and leave to cool. Blitz the digestive biscuits to a crumb. Melt the chocolates with the butter. Add the golden syrup to the melted chocolate, then stir in the biscuit crumb to finish.

Preheat the oven to 170°C. Shape the filo pastry into cups using a cupcake tin as a mould: lightly coat with butter. Bake for 10-15 minutes or until golden brown, and allow to cool before removing the baked cups from the tin.

Place lemon curd at the bottom of each cup. Place the cup on its side to give the effect of a turned-over pot. Sprinkle the chocolate crumb alongside the flower pot, adding seasonal berries and edible flowers to finish.