Melt the chocolate over a double boiler. Beat the egg with sugar over steam to a rose. Mix the egg mixture well with the melted gelatin, liqueur and chocolate. Mix the cooled mass with whipped cream and refrigerate for at least 12 hours.

Melt the chocolate over a double boiler. Beat the egg with sugar over steam to a rose. Mix the egg mixture well with the melted gelatin, liqueur and chocolate. Mix the cooled mass with whipped cream and refrigerate for at least 12 hours.

Thaw 3,200g frozen raspberries with cane sugar. Then puree with a magic wand and pass through a fine sieve.

Like raspberry sauce, above.

As above, add a dash of cream to the forest berry sauce.

Pluck 3 leaves from each of the roses. Beat the egg white and pull the leaves through the egg and then through the sugar with tweezers. Dab the flower heads in the egg and then on the sugar. Leave to dry on a grid for about 4 hours.

Let the 3 sauces flow into the glass, add the light and dark mousse with the ice cream scoop to the glass and garnish with fresh berries. Spread 3 sugared rose petals and a rose on each saucer and place the glass in the middle.