Rocklobster Blancmanger, Jelly and Poached Tail with Fresh and Pickled Watermelon, Rose Petal Infused Rocklobster Consommé

for the rose petal infused consommé
150g seasoned clarified Rocklobster consommé
handful perfumed old fashioned rose petals

other ingredients
1 portion Rocklobster Blancmanger — version two February 2010
10 Rocklobster Jelly Spheres
1 x 50g slice sous–vide lobster tail, cooked with EV olive oil, not butter
25g seeded ripe watermelon cut to 3mm concasse
15g pickled watermelon rind, very finely sliced
few sprigs of chervil
5 fragrant watermelon coloured rose petals, plus 1 rosebud for garnish
tiny pinch of black salt

Method
Bring the consommé to the boil, throw in the rose petals, boil for a minute and turn off the heat, strain and chill.

to serve
The choice of accoutrements is relevant to this dish. We have a stunning limited release ’60s Kosta Boda plates with three small seamless bowls which does make for spectacular presentation, but serve this dish with equal acclaim using lovely glasses and a verrine presentation. The two glasses are then set on a clothed plate and the rosebud garnish placed between the two glasses.

Unmould the Rocklobster blancmanger into a small bowl. It has a very soft texture and will collapse somewhat into the bowl. Slide the spheres around the edge of the glass and, without dislodging pieces of the blancmanger, spoon about a third of the infused Rocklobster consommé on top. Put half of the watermelon dice and rind around the edges and then place the medallion on top. Reserving one petal, arrange the remaining watermelon and rind around the edges, garnish with the petals, salt and chervil.
Put the remaining chilled infused Rocklobster consommé into a chilled glass, garnish with the single rose petal and serve.

tip — jam funnel makes filling a verrine easy.