Rosewater cream with pistachio and raisin biscuits

Serves approx 4

Ingredients

For the rosewater cream:

• 284 ml double cream
• Icing sugar – approx 1-2 tbsp according to taste
• 200ml crème fraiche
• Rosewater – to taste (approx 1-4 capfulls)
• 8 strawberries – quartered
• Sugared rose petals (5-6 per person)

For the biscuits:

• Melted butter - enough to brush the pastry
• Puff pastry 375g packet – one standard sheet makes approx 12 biscuits
• Pistachios – handful bashed with rolling pin in cloth, unsalted
• Handful golden raisins, lightly chopped
• 1 tbsp ground cinnamon, plus extra
• Icing sugar to dust
• 2 tbsp demerara sugar
• 3 tbsp clear honey

Method: How to make rosewater cream with

pistachio and raisin biscuits

1. Pre-heat the oven to 200˚C.

2. To make the biscuits First mix the crushed pistachios and chopped raisins together. Dust a sheet of parchment paper with icing sugar and lay the sheet of puff pastry on top. Brush with melted butter and dust with a tablespoon of ground cinnamon. Scatter over the pistachio/raisin mix and evenly drizzle with the honey. Sprinkle over the sugar and give a final light dusting with the extra cinnamon. Use the paper to help roll the pastry up tightly making sure to tuck in the sides as you go. Wrap the finished ‘roll’ in the parchment paper and rest in the fridge for 5 – 10 minutes if possible. Remove the puff pastry roll from the fridge and cut into approx 1cm slices, place on a lined baking tray and brush with a little butter, press them down gently to stop them losing their shape as they rise. Dust with icing sugar and bake for approx 10 minutes.

3. Whisk the double cream to three-quarter stage, add a teaspoon of icing sugar and whisk again. Fold in the crème fraiche with a spatula and whisk the mix for a final 20 seconds until it forms stiff peaks. Add the rosewater a capful at a time – depending on its strength you’ll want somewhere between 2-4 teaspoons.

4. Using a hot spoon, form oval shaped scoops of the cream and serve in a shallow bowl, two per person. Arrange the strawberries on top and scatter over the rose petals.

5. Remove the biscuits from the oven, dust with a final sprinkling of icing sugar and serve two per person alongside the rosewater cream.

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