Rose and Pistachio Pots

So at last here is the dessert from the underground restaurant event I held last month! It's a continuation of a recipe I posted when I first started this blog and it has slowly evolved into the dessert below. Anyway, enough babbling, here it is!

Strawberry and Rose Jelly
1 sachet of powdered gelatine or vegetarian equivalent
500ml moderately hot, but not boiling, water
100g sugar
3 tablespoons good quality rose water
two handfuls of strawberries

Pistachio Cream
A small carton of double cream (or low fat equivalent)
a handful of roasted, unshelled, unsalted pistachio nuts
3 tablespoons of sugar
1-2 tablespoons of water

Cake Layer
1 small Madeira cake (recipe)

You'll need to prepare the jellies and Madeira cake 3-4 hours (or even the night) before serving so plan ahead. The Madeira cake should be cooked and cooled (or bought from the shop!) by this point and cut into rounds encompassing the entire circumference of your chosen ramekins (there should be enough to make 6 pots). Put the water, sugar and 3/4 of the strawberries in a pan and make sure the water doesn't boil. Take the pan off the heat after 2-3 minutes. Mix the rose water in and make sure the sugar has dissolved. Strain the liquid into a measuring jug and vigorously mix in the gelatine making sure it is fully dissolved. Cool the mixture at room temperature. Place the Madeira cake rounds at the bottom of your ramekins and press down. Pour the liquid into the ramekins and let it cool down for 20 or so minutes. Place a few remaining strawberries in the jelly and use a toothpick to make sure they go into the position you want (presentation is important!). When the jelly has completely cooled down place the ramekins in the fridge.

Crush the pistachio nuts in a plastic bag until quite fine (make sure they're not all powdered - texture is important) and place them into a pan with the water and sugar. Heat together for a minute to so and leave to cool down whilst you whisk the cream. When the cream is fluffy add the pistachios making sure to fold them in. You might need to whisk the cream to get some more air into the mixture. Layer a teaspoon or so of the cream onto the jellies and top with extra crushed pistachios. Refrigerate for 20 minutes and then serve. Note: If you wanted to go all the way and make this into a trifle you could just add a custard layer!


19 October 2009 at 20:04 Phoo-D said...

This sounds divine! I never seem to be able to think of ways to use my rosewater- I love the idea of a strawberry rose jelly!

21 October 2009 at 00:57 M. A. Salha said...

Thanks! I have so much rosewater at home that I've taken to including a splash in almost every dessert recently. This definitely works though!

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