Ingredients:
Soil
100 gr. Pistachios
163 grams Patent flower
1/3 cup powdered sugar
½ tsp salt
113 g cold butter in cubes
1- 1 ½ tbsp ice water
1 egg white, lightly beaten
Panna Cotta
250 ml whole milk
2 tsp gelatin powder
2 tbsp fine granulated sugar
250 ml whipped cream
1 tsp rose water essence
A pinch of salt
Rose water jelly
1 cup water
1 tbsp sugar
Handful of raspberries
1 tsp gelatin powder
½ tsp rose water essence
Finish
¼ cup pistachios
Dried rose petals or freeze-dried raspberries
Preparation:
Soil
Preheat the oven to 180 ℃ and grease your cake dish (23 cm). Or line it with baking paper
Place the pistachios in a food processor and grind finely. The largest pieces should not exceed 1 mm. are. Add the flour, sugar and salt to the food processor and mix well. Add the cold butter and mix, in small amounts for 5-10 seconds, until it looks like breadcrumbs. Now slowly add the ice water until it comes together in large clumps of dough.
Remove the dough from the machine and place it on a piece of floured baking paper. Sprinkle some flour on the top and roll out the dough until it is the size of your pie tin and is about 3mm thick.
Pour the dough into your pie pan. Do this carefully so that the dough does not tear. Press it well into the edges and cut it off about a cm above your cake edge. Place the cake tin in the freezer for about 15 minutes.
Then poke holes in the dough. This can be done with a fork. Then place a piece of baking paper over the dough and fill it with baking weight. You’re going to bake him blind. Bake the cake for about 20 minutes.
Remove your baking paper and baking weight. Now cut off the last edge (the 1 cm overhang) with a sharp knife. Spread egg white over the entire base. We do this so that the panna cotta does not penetrate the base and makes it soft. Then bake the cake in the oven for another 20 minutes.
Once the cake pan is cool enough to touch, place the base in the freezer. This helps the panna cotta to set faster.
Panna Cotta
Place the cold milk in a pan and sprinkle the gelatin powder over it. Leave this for about 5 minutes to “flower”.
Then turn on the heat under the pan and let it heat up until the gelatin has dissolved. Add the sugar and let it dissolve as well. Make sure the milk does not boil!
Remove the pan from the heat and add the whipped cream, rose water (little by little and taste to make sure it is not too strong) and salt. Stir until well mixed.
Place about a cup of the panna cotta in the pie crust. Turn this around until the base is covered and put the base back in the freezer for about 10 minutes.
Now add the rest of the panna cotta and let it set completely in the refrigerator. This will take at least 2 hours.
Rose water jelly
Place the water and sugar in a pan. Sprinkle the gelatin powder over it and let it bloom for at least 5 minutes.
Heat this over low heat until the sugar and gelatin have dissolved. Now add the raspberries and rosewater and stir. Crush the raspberries until the jelly is nice pink in color.
Strain the jelly into a bowl and let it cool slightly.
Carefully pour it over the panna cotta. Make sure the panna cotta does not melt, otherwise the jelly will still be too warm. And let it set in the refrigerator for at least another hour.
Finish
Divide the pistachio nut pieces and the rose petals or freeze-dried raspberries over the cake and you’re done!!
Enjoy your meal.
