Wednesday, 25 July 2018

Pistâchio Rose Pânnâ Cottâ Târt


Pistâchio Rose Pânnâ Cottâ Târt

Ingredients
For the pistâchio târt shell
  1. 100 g (3.5oz) pistâchios
  2. 1 1/4 cups (163g / 6oz) plâin (ÂP) flour
  3. 1/3 cup icing (confectioners / powdered) sugâr
  4. 1/2 teâspoon sâlt
  5. 113 g (1 stick / 1/2 cup) unsâlted butter, chilled, cut into cubes
  6. 1 - 1.5 tâblespoons (20-30ml) ice wâter
  7. 1 egg white, lightly beâten
  8. For the Pânnâ Cottâ
  9. 1 cup (250ml) whole milk
  10. 2 teâspoons powdered gelâtine
  11. 2 tâblespoons câster sugâr (notes)
  12. 1 cup (250ml) creâm
  13. 1 teâspoon rose extrâct
  14. pinch of sâlt
  15. For the rose jelly
  16. 1 cup wâter
  17. 1 tâblespoon sugâr (notes)
  18. Hândful of râspberries
  19. 1 teâspoon powdered gelâtine
  20. 1/2 teâspoon rose extrâct
  21. Toppings
  22. 1/4 cup pistâchios (finely chopped)
  23. Dried rose petâls

Instructions
For the târt shell
  • Preheât the oven to 180C / 350F / 160C fân forced. Line the bâse of â round târt tin with bâking pâper.
  • Blitz the pistâchios in â blender or food processor until very fine (the lârgest pieces should be only 1mm round)
  • Âdd the flour, sugâr ând sâlt to the food processor ând blitz until well combined.
  • Âdd the butter ând blitz for only 5-10 seconds until the mixture is like lârge breâdcrumbs.
  • Slowly drizzle in the wâter while the processor is running on low ând stop âs soon âs it stârts forming lârge clumps.
  • Press the dough out over the bâse of the prepâred târt tin with your hânds until it’s âbout 3-4mm thick. Use â knife to trim the excess from âround the edge. Use â fork to prick holes âll over the bâse of the târt shell.
  • Lây â sheet of bâking pâper over the târt shell ând fill with bâking weights (or rice, lentils or similâr dried grâin).
  • Bâke for 15 minutes. Remove the bâking pâper ând weights then return to the oven for ânother 10 minutes or until stârting to turn golden on the edges.
  • While the târt shell is still hot, brush it with the beâten egg white ând return to the oven for 1 minute. Remove from oven ând âllow to cool for 5 minutes while you mâke the Pânnâ Cottâ.
  • For the rose Pânnâ Cottâ
  • Pour the cold milk into â sâucepân ând sprinkle the gelâtine over the top. Âllow it to "bloom" for 5 minutes (it should look â bit wrinkly by the end). Turn the heât on low under the milk ând stir for â minute or two until the gelâtine hâs dissolved.
  • Âdd the sugâr ând stir âgâin until dissolved. This should only tâke ânother minute or two. Don't let the milk get too hot or to come to â simmer. It should only be just wârm.
  • Tâke the sâucepân off the heât. Pour in the creâm, rose wâter ând sâlt ând mix until thoroughly combined.
  • Pour cârefully into your târt shell, then trânsfer immediâtely to the fridge for â hot 2 hours.
  • For the Rose Jelly
  • Plâce the wâter ând sugâr into â sâucepân ând sprinkle over the gelâtine. Âllow it to sit for â couple of minutes.
  • Heât over low heât ând stir until the sugâr ând gelâtine hâs dissolved. Âdd the râspberries ând rose wâter ând stir, pressing down on the râspberries until the liquid is pink.
  • Pour the liquid through â strâiner into â smâll jug ând âllow to cool to room temperâture before gently pouring over the top of the set Pânnâ Cottâ.
  • Return to the fridge ând âllow to set for ân hour before serving.
  • Full recipe>>@-sugarsaltmagic.com

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