INGREDIENTS
1 handful
Raspberries
1
Egg white
2 tbsp
Caster sugar
1/3 cup
Icing
1/2 tsp
Salt
1 pinch
Salt
1 tbsp
Sugar
100 g
Pistachios
1/4 cup
Pistachios
1 tbsp
Ice water
113 g
Butter, unsalted
1 cup
Cream
1 cup
Whole milk
1 1/2 tsp
Rose extract
1
Rose petals, Dried
1 cup
Water
1 1/4 cups
/ 6oz) plain (ap) flour
1 teaspoon powdered gelatine