INGREDIENTS
4
egg whites (free range or organic)
200 g
caster sugar
100 g
pistachios, chopped
300 milliliters
double or whipping cream
250 g
fresh raspberries
1/2 tsp
rose extract
6
cardamom pods (according to taste)
****
To decorate
1
few reserved raspberries
icing sugar
sugared rose petals (see above)
mint leaves