Rose Petal And Pistachio Raspberry Custard Recipes

SINGLE LAYER RASPBERRY ROSE PISTACHIO CAKE

Steps:

• Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan parchment paper.
• Combine the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom and sea salt into a large mixing bowl, whisking to combine.
• In a separate small bowl, whisk together the eggs, butter and vanilla extract.
• Then add the wet ingredients into the dry ingredients, stirring until completely combined.
• Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top.
• Bake for 45-50 minutes until a toothpick that has been placed into the center of the cake comes out clean.
• Remove the cake from the oven and let the cake cool for 20 minutes before removing the cake from the cake pan and placing on a cooling rack to cool completely.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
• Add in rose water, vanilla bean paste, and 2 Tablespoons of heavy cream and mix in powdered sugar.
• Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake.
• Gently paint your washed and dried rose petals with the egg white using a paintbrush that is dedicated to food use!
• Then, place the petal into a bowl of granulated sugar, making sure to coat both sides with sugar.
• Then, place the coated rose petals apart on a wire cooling rack and place them in a cool, dry spot to harden for at least four hours, yet ideally overnight.
• If you happen to have a "dehydrator" setting on your oven, place the petals in the oven at 175°F for 2.5 hours to speed up the process.
• Make sure that you use the candied rose petals the same day as they will become soft over time.
• Once the cake has cooled, spread as much of the buttercream over the surface of the cake as you like. Use a spoon or an offset spatula to texturize the buttercream (I used a small spoon to create a swirl starting from the outside of the cake and continuing into the center). Do the same with the pistachio butter on top of the buttercream.
• Finish your cake with layers of toppings, like raspberries, candied rose petals, and chopped pistachio. Then once decorated, enjoy the cake chilled or at room temperature.

ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD

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.

ROSE PETAL PISTACHIO ICE CREAM

Steps:

• Rinse the rose petals in cold water, and pat dry. Place 2/3 cup of rose petals in a saucepan with the heavy cream, half-and-half cream, and 1/3 cup of sugar. Place over medium heat, and bring the mixture to a bare simmer, stirring constantly. Remove from heat, and let the cream and rose petals steep for about 30 minutes. If you prefer, strain out the used rose petals. Set the remaining 1/3 cup of uncooked rose petals aside for later.
• Preheat oven to 350 degrees F (175 degrees C). Spread pistachio nuts out onto a baking sheet, and bake until lightly toasted and fragrant, about 5 minutes. Remove from oven and let cool.
• Prepare an ice water bath for rapidly chilling the ice cream mix: set a large bowl in the sink, and fill with ice cubes and enough water to let the cubes begin to melt. Place a strainer over a 2-quart bowl and set it in the ice bath. Have the ice water bath and bowl ready while you make the custard.
• Place the egg yolks and 1/3 cup of sugar in a mixing bowl and whisk the yolks and sugar until thick and pale yellow.
• Place the saucepan with the rose-scented cream back over medium-low heat, and bring almost to a simmer, stirring constantly. Gradually pour about a cup of the hot rose cream into the egg yolks, whisking constantly. Repeat with the remaining hot cream. Return the mixture to the saucepan and cook, stirring constantly, until the mixture is smooth, thickened, and coats the back of a spoon, about 5 more minutes. When mixture is just thickened, remove it from the heat.
• Pour the hot custard through the strainer into the chilled bowl in the ice bath.
• Stir the ice cream mix for about 2 minutes to prevent lumping, and mix in the rose water. Start with 1 teaspoon of the flavoring, and add more to taste, up to 2 or more tablespoons. Stir in food coloring, if desired. Place a sheet of plastic wrap against the surface of the ice cream mix, squeezing out any air pockets. Chill the ice cream mix for at least 2 hours or overnight.
• Place the chilled ice cream mix into an ice cream freezer, and freeze according to manufacturer's instructions. When the ice cream is soft-frozen, scoop into a lidded container, and stir in the remaining rose petals and the pistachios to combine. Freeze, covered, for several hours to firm up before serving.

ROSE PISTACHIO SHORTBREAD

Steps:

• Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
• Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
• Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.