Method

• Place ½ cup of rose 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
• Pre heat the oven to 120 degrees
• Line a flat baking tray with baking paper
• Grab a medium size pot and find a heat proof bowl that will sit across the top of a pot as a double boiler
• Remove the bowl and set aside
• Fill the pot 1/3 full with water, place on the stove and bring to a boil In the bowl place the egg whites and sugar
• Once the pot is boiling turn off the heat
• Place the bowl over the pot and stir continuously until the sugar 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 cook 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
• To 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 To plate the dessert, 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