Pistachio Rose Panna Cotta Tart
Monday, April 15, 2019
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Ingredients
∙ Serves 10
Produce
1 handful Raspberries
Refrigerated
1 Egg white
Baking & Spices
2 tbsp Caster (superfine) sugar
1/3 cup Icing
1/2 tsp Salt
1 pinch Salt
1 tbsp Sugar
Nuts & Seeds
100 g Pistachios
1/4 cup Pistachios
Drinks
1 tbsp Ice water
Dairy
113 g Butter, unsalted
1 cup Cream
1 cup Whole milk
Beer, Wine & Liquor
1 Rose petals, Dried
Liquids
1 1/2 tsp Rosewater essence
1 cup Water
Other
1 1/4 cups (163g / 6oz) plain (ap) flour
1 teaspoon powdered gelatine