Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 340 degrees F (170 degrees C).
Step 2
Toss the
Corn Flakes (2 1/2 cups)
,
Shelled Pistachios (1/2 cup)
, and
Ghee (1/2 cup)
to mix. Transfer to loose bottom baking tart pan. Work mixture up to cover the sides and base.
Step 3
Place onto a baking tray and bake for 15 minutes. Cool completely.
Step 4
Place
White Chocolate (2 cups)
,
Whipping Cream (5.5 oz)
, and
Ghee (4 Tbsp)
in a heatproof bowl. Heat in intervals of 20 seconds until melted.
Step 5
Sprinkle over
Saffron Threads (1 pinch)
and whisk until smooth.
Step 6
Cool completely. Once beginning to thicken and set, pour over the cool tart base. Garnish with
Slivered Pistachios (to taste)
,
Saffron Threads (to taste)
, and
Fresh Rose Petals (to taste)
.
Step 7
Leave to set in the fridge for about 4 hours, or best, overnight.
Step 8
Gently unmold. Slice and serve.
Rate & Review
{{id}}