Ingredients
Pistachio Dacquoise
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5 large egg whites (150ml)
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1 1/2 cups (150g) pistachio meal (pistachios finely ground)
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2/3 cup + 1/4 cup (205g) caster sugar
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3 1/2 tbsp (45g) corn flour
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1 tbsp Queen Vanilla Bean Paste
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1 tsp salt
Rosewater Cream
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600ml thickened cream
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3 tsp Queen Natural Rosewater Essence
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2 tbsp Queen vanilla bean paste
To Assemble
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Turkish delight
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2 punnets (500g) strawberries, sliced in half
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1 pomegranate, seeds removed
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Food grade rose petals
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Icing sugar
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1/3 cup + 1 tbsp (50g) pistachios
Method - Pistachio Dacquoise
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1
Preheat oven to 180C (fan forced). Trace 4 x 22cm circles onto baking paper. Place baking paper on oven trays and set aside (you should be able to fit 2 circle on each tray).
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2
Place egg whites into an electric mixer and beat to soft peaks. Gradually add half the sugar until glossy and sugar is dissolved. Mix through salt.
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3
In a bowl, combine nut meal, sugar, corn flour and vanilla.
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4
Gently fold meringue into nut mixture until smooth. Place into a piping bag.
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5
Evenly pipe dacquoise mixture onto prepared baking paper inside the circles in a spiral like motion. Gently smooth over using a palette knife.
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6
Place in oven and cook for 15-20 minutes or until lightly golden. Remove from oven and allow to cool before removing from tray.
Method - Rosewater Cream
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1
Whip cream to soft peaks. Fold through rosewater and vanilla. Taste. Place cream into a piping bag.
Method - Assembly
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1
Choose a beautiful serving plate that is flat. Place 1 layer of dacquoise down, paper side facing up. Pipe cream and spread evenly with a palette knife. Top with strawberries and pomegranate and repeat with remaining layers, placing dacquoise paper side facing down.
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2
Pipe cream, spread thinly. Arrange remaining pomegranate and strawberries. Top with Turkish delight and scatter with rose petals and dust with icing sugar. Serve immediately and enjoy!
Note – Food grade rose petals are available from speciality delis. Untreated, pesticide-free garden rose petals can also be used.
For more recipes by Georgia, please visit her website: http://www.georgiabarnes.com.au/
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