Passion-fruit spheres with rose petals and cacao nibs

Serves 4 Desserts and puddings

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Method

For the infusion, place the rose petals in a glass container with a capacity of at least a litre. Pour over the pisco, cover with cling film and let the flavours infuse for 3 days.

Strain the petals from the pisco and discard. Add a few drops of grenadine if you want to give the infusion a pink hue. Stir in the honey.

Push the passion-fruit flesh through a sieve set over a bowl. Get as much juice and pulp through as possible, discarding the seeds.

To make the spheres, sift together the dried ingredients. Rub the butter into the dry mixture to achieve a breadcrumb texture and mix in the passion-fruit purée. Gradually stir in the milk to form a firm yet pliable dough, adding more if needed. Shape into 20 spheres, each about the size of a walnut shell. Meanwhile, gently heat the infused syrup.

Heat the olive oil, then reduce to low. Fry the spheres a few at a time until they are golden brown and cooked through, keeping them moving while they cook, otherwise they will burn. Drain on kitchen paper then, while they are still warm, transfer to the syrup. Gently turn them to coat, then set aside at room temperature so they soak up the syrup.

When ready to serve, transfer the spheres to serving bowls, drizzle with some syrup and garnish with petals and cacao nibs.