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Rose petal creams with rose & pistachio toffee shards
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Prep Time:
315 minutes
Cook Time:
20 minutes
Total Time:
335 minutes
Ingredients:
  • 100g pistachio
  • 62.50 ml dried rose petals (see note)
  • 345g caster sugar
  • 2 gold-strength gelatine leaves (see note)
  • 185ml milk
  • 5 egg yolks
  • 20.00 ml rosewater (see note)
  • 2 drops pink food colouring
  • 300ml thickened cream, plus extra whipped cream to serve
  • Unsprayed fresh rose petals, to garnish
Instructions:
  • Mix the nuts and dried rose petals together and distribute them evenly on a parchment-lined baking sheet.
  • In a saucepan, combine 1 cup (220g) sugar and 1/4 cup (3 tablespoons) water over low heat. Stir until the sugar dissolves. Increase heat to medium and cook without stirring for 3-4 minutes until a light golden caramel forms. Pour over nuts and petals, allowing it to cool for 15 minutes. Break into shards. (For convenience, you can do this ahead of time and store in an airtight container.)
  • Place the gelatine leaves in cold water to soften for 5 minutes. Simmer the milk in a pan until almost boiling. Whisk the egg yolks and 125g sugar until pale. Slowly whisk in the hot milk, then cook the mixture on low heat, stirring constantly until thick enough to coat a spoon.
  • Once the mixture is off the heat, make sure to squeeze out any excess water from the gelatine, then stir it into the milk mixture until well combined. Strain the mixture through a sieve into a bowl, then mix in the rosewater and coloring. Allow it to cool for 1 hour.
  • Whisk cream until soft peaks form, then carefully combine with cooled mixture, preserving the airy texture. Spoon the mixture into six 150ml ramekins, then refrigerate for 4 hours until set. (Prepare these delicious treats a day in advance if desired.)
  • Garnish generously with extra cream and sugar shards, and embellish with fresh petals.

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