VANILLA CUSTARD WITH RASPBERRY MASH
Steps:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
- Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
- Whip the cream with the sugar and serve on the custard and mash.
PISTACHIO AND ROSE WATER SEMOLINA CAKE
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that's only appropriate, for a cake adorned with rose petals. If you want to save time, however, you can do without the petals or use store-bought dried rose petals - the cake and cream are both special enough for those you feed to know you love them. If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied. The cake keeps well for up to five days, but the petals should be sprinkled over just before serving. And don't confuse rose water and rose essence: the difference is huge. You want to use rose water here, and in brazen amounts, but it's what makes the cake both distinct and delicious.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
- Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
- Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
- Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
- Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
- While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
- Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
- As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)
PISTACHIO AND RASPBERRY TART
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
Provided by Yotam Ottolenghi
Categories pies and tarts, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the pastry: Place flour, sugar, salt, lemon zest and butter in a food processor and blitz for about 15 seconds, until it reaches the consistency of fine bread crumbs. With the machine running, add vinegar and then add water slowly, 1 tablespoon at a time, until mixture comes together (you may not need all the water). Form dough into a ball, wrap with plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll out dough to form a circle about 13 inches/33 centimeters wide and 1/8 inch/2 millimeters thick. Carefully transfer the dough (wrap it around a rolling pin, if that helps you) to a 9-inch/26-centimeter round fluted tart pan with 1-inch/3-centimeter-high sides. Press the dough securely into the corners of the pan and trim the crust 1/4 inch/1/2 centimeter above the rim of the pan, then refrigerate for 30 minutes.
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius.
- Line the dough with a large piece of baking parchment and fill the tart with dried beans or pie weights. Bake for 25 minutes, or until pastry is golden brown around the edges. Remove beans and paper and continue to bake the pastry for 8 minutes until the base is golden brown. Remove from oven and set aside.
- Lower oven temperature to 350 degrees Fahrenheit/170 degrees Celsius.
- Make the filling: Spread pistachios out on a baking sheet and roast for 8 minutes, until they are hot but haven't taken on any color. Remove from oven and carefully transfer 3/4 cup/100 grams nuts to a cutting board and set aside. Immediately blitz remaining nuts in a food processor while they are still hot. Keep the machine going for 6 to 8 minutes, scraping down the sides of the bowl a few times when the nuts stop moving, until you get a thick smooth paste and the nuts begin to ball up in the bowl. Add melted butter, lemon zest, juice, vanilla extract, almond extract and salt and pulse a few times until combined. Roughly chop the reserved pistachios.
- Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 3 to 4 minutes, until soft peaks form. Reduce speed to medium and slowly add the sugar until incorporated. Add flour, pistachio paste and chopped pistachios and mix on low until combined. (You may need to scrape the pistachio paste off the bottom of the bowl.) Pour the mixture into the tart shell, spreading it out evenly. Sprinkle raspberries over the filling and bake for about 35 minutes, until golden-brown around the edges, pale golden in the center and set.
- Remove from oven and let cool completely in the pan. Once cool, the tart can be lifted out of the pan and transferred to a platter to slice and serve. The filling should be soft, but still hold its shape when sliced.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 112 milligrams, Sugar 22 grams, TransFat 0 grams
ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD
Eddy was inspired by his Afghan mother-in-law's recipe for _firni_, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.
Provided by Tama Matsuoka Wong
Yield Serves 6
Number Of Ingredients 8
Steps:
- 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
- 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
- 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
- 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.
More about "rose petal and pistachio raspberry custard recipes"
RASPBERRY CUSTARD RECIPE - THIS IS HOW I COOK
Web Feb 9, 2021 Preheat oven to 350. Into six 3/4 cup souffle dishes or ramekins, place 1 T of preserves and 6 raspberries. Whisk sugar, eggs, …
From thisishowicook.com
Cuisine AmericanCategory DessertServings 6Total Time 45 mins
From thisishowicook.com
Cuisine AmericanCategory DessertServings 6Total Time 45 mins
- Heat half and half over medium heat until bubbles form around edge of pan. (I did this in the microwave and heated the cream for about 2 minutes, but ovens do vary. The key is to not boil this or make it too hot or you may cook the eggs when the half and half is added.)
RASPBERRY TART WITH A PISTACHIO CRUST RECIPE - JENNIFER …
Web Apr 8, 2019 1 1/3 cups all-purpose flour 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup) Filling and Topping 2 cups whole milk 1 vanilla bean, split and seeds scraped Pinch of salt 1/2 cup sugar 1/4...
From foodandwine.com
From foodandwine.com
ROSE PISTACHIO CUSTARD TART RECIPE - MYFOODBOOK
Web Whisk into raspberry mixture with rosewater. Pour over custard layer and chill for 2 hours, or until set firm Decorate top of tart with extra chopped pistachios and rose petals Nutrition InformationPer adult serving (179) …
From myfoodbook.com.au
From myfoodbook.com.au
GUIDE TO COOKING WITH ROSES | FRESH ROSE RECIPES - ODE …
PISTACHIO ICE CREAM RECIPE - BBC FOOD
Web 1–3 tsp rose water candied rose petals, to serve Method Lightly toast the pistachios in a large frying pan over a medium heat for 1–2 minutes. Leave to cool, then grind them as …
From bbc.co.uk
From bbc.co.uk
CHOUX BUNS WITH RASPBERRY, ROSE AND PISTACHIO
Web Tip the roasted pistachios into a food processor and whizz to a fine crumb, then tip into a saucepan, add the milk and cover. Set aside for 1 hour to infuse. Meanwhile, put 200g of …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
PISTACHIO, RASPBERRY & ROSE CAKE | TASTEMADE
Web 2 tablespoons caster sugar Rose petals, to decorate Steps Whip butter and sugar together until really fluffy. Slowly add the eggs one at a time. Add the lemon zest, juice, rose …
From tastemade.co.uk
From tastemade.co.uk
ROSE & PISTACHIO CUSTARD TART RECIPE - AUSTRALIAN EGGS
Web May 2, 2019 1/2 cup pistachios, plus extra to decorate 1 ½ cups plain flour 2 tbsp icing sugar 150g butter, chilled 1 tbsp iced water Edible rose petals, to serve 3 cups milk 1 …
From australianeggs.org.au
From australianeggs.org.au
ROSE AND PISTACHIO TART RECIPE - 9KITCHEN - NINE
Web To make the rose jelly, process raspberries, sugar and water together until smooth. Strain through a fine sieve. Sprinkle gelatine over 2 tbsp of just boiled water, whisking with a …
From kitchen.nine.com.au
From kitchen.nine.com.au
RASPBERRY ROSE GELATO - FOOD NOUVEAU
Web Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate …
From foodnouveau.com
From foodnouveau.com
ROSE & PISTACHIO CUSTARD TART RECIPE - FOOD HOUSE
Web 2 tsp rosewater Method 1. Process pistachios to fine crumbs. Add flour and icing sugar and process to combine. Add butter and pulse until mixture resembles breadcrumbs. …
From foodhousehome.com
From foodhousehome.com
PISTACHIO CUSTARD - CREAMY + SIMPLE INGREDIENTS - PLANT …
Web Dec 31, 2020 InstructionsPhotos ONPhotos OFF. On a pan, toast the pistachios for 1 to 2 minute, moving them around continuously. Add the plant milk and the sugar to a blender. …
From theplantbasedschool.com
From theplantbasedschool.com
ROSE AND PISTACHIO CUSTARD TART RECIPE | AUSTRALIA'S BEST RECIPES
Web 1 1/2 cups plain flour 2 tbs icing sugar 150g butter chilled 1 tbs iced water 1 x punnet edible rose petals to serve Custard 3 cups milk 1 tsp vanilla bean paste 6 egg yolks 2/3 cup …
From bestrecipes.com.au
From bestrecipes.com.au
PISTACHIO-ROSE TARTS - SUGARHERO
Web Jun 4, 2012 Put the flour, ground nuts, powdered sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Add the butter and pulse until the …
From sugarhero.com
From sugarhero.com
HOW TO MAKE ROSE AND PISTACHIO CUSTARD TART RECIPE
Web This decadent custard tart is topped with a rose-flavoured jelly and finished with rose petals and pistachio nuts for a crowd-pleasing dessert. ... Ingredients for Rose And …
From slurrp.com
From slurrp.com
25+ BEST PISTACHIO RECIPES | MYRECIPES
Web Mar 7, 2022 While the salmon roasts, you can whisk together the Dijon mustard vinaigrette and add the salad ingredients to the bowl. If you like slightly wilted salad, toss it with the …
From myrecipes.com
From myrecipes.com
ROSE RASPBERRY PISTACHIO CAKE - EMILY LAURAE
Web Jan 9, 2023 How to make pistachio cake with almond and coconut flour Step 1: Whisk dry ingredients. Combine the ground pistachios, almond flour, coconut flour, all-purpose …
From emilylaurae.com
From emilylaurae.com
PISTACHIO CAKE + RASPBERRY ROSE BUTTERCREAM - THE KITCHEN MCCABE
Web Mar 28, 2021 Set aside. Whisk together 1 cup of the ground pistachios (set the other cup aside for coating later), flours, baking powder, baking soda, and salt in a large mixing …
From thekitchenmccabe.com
From thekitchenmccabe.com
You'll also love