Pistachio and Rose cream
10g Dried organic rose buds
500g Double cream
110g egg yolk
60g pistachio paste
8g gelatin sheet
30g sugar
15g rose water
(1) Soak gelatin sheet in cold water
(2) Mix together egg yolk, pistachio paste, sugar, rose water
(3) Place in a pan double cream and rose buds, bring to boil and simmer for 3 minuets
(4) Pass cream removing rose buds and mix together with egg yolk mixture, whisk in gelatin sheet
(5) Return mixture to pan and gently cook as you would an Anglaise continuously moving (take egg yolk to 75oC)
(6) Remove mixture from heat, place in a bowl and whisk until cool (much easier with a kitchen aid)
(7) Place into a piping bag and refrigerate
Pistachio cake
100g Polenta
400g Ground pistachio
10g Baking powder
250ml Olive oil
200g Soft butter
6 Eggs
400g Castor sugar
80g Pistachio paste
25g Flour
(1) Cream together butter, sugar, pistachio paste until smooth and light
(2) Gradually add beaten eggs
(3) Slowly mix in olive oil over a 5 minuet period
(4) Mix together dry ingredients and gently fold into egg mixture
(5) Bake in a pre-heated oven at 150oC for 1 hour 55 minuets
Rose Tea Meringue
110g Rose flavored tea
15g rose water
30g Powdered egg white
5g salt
30g sugar
Dried crushed rose petals for dusting
(1) In a bowl whisk together rose tea, rose water, powdered egg white, salt and sugar until stiff peak
(2) Place into a piping bag and pipe onto nonstick mat and dust with dried rose petals
(3) Dehydrate at 58oC for 24 hours
Pistachio Crumble
450g Ground pistachios
55g Cake flour
55g Butter
55g sugar
5g Salt
(1) Using your hands rub together all ingredients to form a coarse crumble
(2) Bake at 140oC for 20 minuets
Pistachio ice cream
300g Double cream
300g Milk
150g pistachio paste
6 egg yolks
80g sugar
40g Glucose
(1) Mix together egg yolk, sugar, pistachio paste, glucose
(2) In a pan bring to boil milk and double cream, once boiling pour over egg mix continuously whisking
(3) Return to pan and gently cook whilst continuously moving heat eggs to 64oC
(4) Allow mix to cool and pour into a paco jet container once frozen, blend and serve (alternatively if no Paco jet, churn in ice cream machine until frozen)
Compressed strawberries
100g Strawberries
Salt
Sugar
(1) Slice strawberries 3mm in thickness sprinkle over a little salt and sugar
(2) Place into vac pac bag and vacuum pack fully and retain for later use
Please click the below link to check out this video for an example of how we serve this dish in the restaurant!
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