Cooking Instructions
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Step 1
Put the
Heavy Cream (2 1/2 cups)
,
Whole Milk (2/3 cup)
and
Caster Sugar (1/2 cup)
in a pan and slowly bring to the boil. Simmer for five minutes until reduced by a third.
Step 2
Soak the
Gelatin Sheets (3)
in cold water for five minutes until soft. Drain and squeeze out excess water.
Step 3
Take the cream off the heat, then stir in the
Rose Water (2 dashes)
,
Ground Cardamom (1 tsp)
, and Gelatin. Pour the mixture through a sieve into four 100 ml dariole molds, then chill for two hours or overnight.
Step 4
To make the syrup, mix
Caster Sugar (1/2 cup)
,
Fresh Hibiscus Flowers (10)
,
Liquid Glucose (1 tsp)
and
Water (1 cup)
in a saucepan and bring to the boil. Simmer until syrupy, remove the flowers then leave to cool.
Step 5
For the meringues, preheat the oven to 230 degrees F (110 degrees C).
Step 6
Whisk the whites of the
Eggs (4)
with the
Lemon Juice (1 dash)
until they form soft peaks, then gradually whisk in the
Granulated Sugar (2/3 cup)
until glossy. Fold in the
Corn Starch (1 Tbsp)
and
Shelled Pistachios (1/3 cup)
.
Step 7
Transfer to a piping bag with a 1 cm round nozzle. Pipe sixteen 5 cm rounds onto a baking sheet lined with silicone paper and place in the oven for 1 1/2 hours.
Step 8
For the crisps, cream the
Unsalted Butter (1/2 cup)
and
Granulated Sugar (3/4 cup)
until light and fluffy. Add the
Egg (1)
, beat until smooth, then stir in the
Desiccated Coconut (1/2 cup)
,
Self-Rising Flour (1 1/3 cups)
, zest of the
Lemon (1)
and
Ground Cardamom (1/4 tsp)
.
Step 9
Shape into 2 cm balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin.
Step 10
Bake for 10 minutes until lightly golden. Leave to cool and then dust with
Powdered Confectioners Sugar (to taste)
.
Step 11
Whip the
Heavy Cream (3/4 cup)
until stiff peaks form. To serve, dollop cream on the bottom of the meringue and join two together.
Step 12
Coat in remaining
Shelled Pistachios (3 Tbsp)
. Place two crisps, a panna cotta, and the meringue on each plate, with the syrup, swirled around the edges. Garnish with an extra flower petal, if desired, then serve.
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