Method

Make Jelly:

• Place ½ cup of rosé in a bowl. Sprinkle over the gelatine and sugar.
• Gently warm in a microwave or alternatively stand in another bowl with boiling water.
• Stir until the sugar and gelatine are completely melted. Add the remaining cup of rose wine and stir well.
• Pour the jelly mixture in to sillicine molds (I used chocolate molds) and refrigerate until set.

Make Pistachio Meringue:

• Pre heat the oven to 120 degrees Celcius.
• Line a flat baking tray with baking paper.
• Find a heatproof bowl that would fit on top of a pot (double boiler style), put in egg whites and sugar, set aside.
• Fill the pot 1/3 full with water, bring to boil. Once the pot is boiling, turn off the heat.
• Place the egg whites and sugar bowl over the pot and stir continuously until sugas has melted. Don’t let the egg whites get too hot, you can take the pot off the heat if it is getting too hot.
• Once the sugar is dissolved, transfer to the beater bowl and whip until the meringue is thick and glossy.
• Spoon the meringue onto the oven tray. I did 6 large meringues from this quantity.
• Chop some pistachios up and sprinkle over the top.
• Place the tray in the oven and bake for 1-1 ½ hours until they are crispy on the outside and you can pick one up off the tray without it sticking. I like to turn the oven off after an hour and leave in the oven for 30 minutes.

Make the ganache:

• Warm the cream either in a microwave or in a pot and then pour over the white chocolate.
• Stir until the white chocolate is fully melted.
• Refrigerate until needed.

Plating:

• You can either place on a plate or in a glass.
• Crush the meringues and place pieces on the plate along with a couple of jellies and some ganache
• Sprinkle over extra finely chopped pistachios as decoration if you want.