Cooking Instructions
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.
2.
Soak the
Gelatin Sheets (3)
in cold water for five minutes until soft. Drain and squeeze out excess water.
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.
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.
5.
For the meringues, preheat the oven to 230 degrees F (110 degrees C).
6.
Whisk the whites of the
Eggland's Best Classic Eggs (4)
with the dash of juice from
Lemon (1)
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)
.
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.
8.
For the crisps, cream the
Unsalted Butter (1/2 cup)
and
Granulated Sugar (3/4 cup)
until light and fluffy. Add the
Eggland's Best Classic 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)
.
9.
Shape into 2 cm balls and place well apart on a non-stick baking tray. Flatten with a palette knife until thin.
10.
Bake for 10 minutes until lightly golden. Leave to cool and then dust with
Powdered Confectioners Sugar (to taste)
.
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.
12.
Coat in remaining
Shelled Pistachios (3 1/3 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.
