Raspberry Pistachio Blossoms Food

RASPBERRY, PISTACHIO & LEMON CURD TRIFLES

Steps:

• Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
• Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
• Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
• Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

RASPBERRY-PISTACHIO BLOSSOMS

Steps:

• Spray counter lightly with non-stick cooking spray.
• Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
• Place on a large sprayed baking sheet and brush tops of rolls with egg white.
• Cover with sprayed plastic wrap and let rise until double in size.
• Place pistachios on a plate.
• Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
• Return rolls to baking sheet.
• With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
• With fingertips, make indentation in center of each roll.
• Spoon 1 tablespoon preserves into each indentation.
• Bake at 350°F 18-20 minutes.
• Remove from baking sheet and cool completely on wire rack.
• Combine all remaining ingredients until smooth and drizzle over cooled rolls.

RASPBERRY AND PISTACHIO ETON MESS

Steps:

• For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
• Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
• Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
• Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
• Spoon the whipped cream mixture into individual bowls.
• Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.