Assemble the Food Processor bowl onto the power unit.

Fit the Knife Blade to the Food Processor bowl.

Carefully clean rose petals and pat dry.

Lay the rose petals on a wire rack.

Using a pastry brush, brush the rose petals with the egg whites until coated.

Gently press the rose petals into the sugar on either side to coat.

Leave to dry on a wire rack.

Add speculoos biscuits into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Pulse until crumb consistency.

Remove the contents of the Food Processor bowl into a small glass bowl and set aside.

Add cherries, sugar, water and kirsch into a heavy based saucepan.

Heat on a low-medium heat for about 8 minutes until thickened.

Set aside to cool.

Clean the Food Processor bowl and fit the Whisk.

Add whipping cream into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Whisk on low speed until combined.

Add the yogurt and rose flavouring into the Food Processor bowl.

Mix on a medium speed until thick consistency.

Continue to whisk for longer, if needed.

Transfer the yogurt mixture into a small glass bowl and set aside.

Clean the Food Processor bowl and fit the Knife Blade.

Transfer the cooled cherry compote into the Food Processor bowl.

Set aside a few cherries for the topping if preferred.

Attach the lid and ensure the pusher is in the feed tube.

Blitz on high speed until smooth.

To finish

Spoon a little of the cherry compote into each serving glass.

Add a layer of rose cream.

Top with the remaining cherry compote.

Sprinkle the biscuit crumb on top.

To serve

Decorate with reserved whole cherries and prepared rose petals.