Damascene Raspberry and Saffron Pav

delicious.com.au

T's kitchen

1 eggwhite

50g edible rose petals (we used white rose petals - from gourmet food shops and online, optional)

½ cup (110g) caster sugar

1 tsp saffron threads

600ml thickened cream

125g raspberries

¼ cup (35g) shelled pistachios, finely chopped

Finely grated zest of 1 orange

1 tsp extra virgin olive oil

subheading: ROSEWATER PAVLOVA:

6 eggwhites, at room temperature

¼ tsp cream of tartar

1 ½ cups (330g) caster sugar

2 tsp cornflour

1 tsp rosewater

Directions at delicious.com.au

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