Rose & Saffron Eton Mess with Pistachio Crunch
Creamy, crunchy, floral, and fruity — a decadent East-meets-West dessert with royal flair.
Ingredients
- 1 cup cream
- 3 tbsp Shahi Gulab
- saffron in milk
- 1 tsp rose water
- 6–8 meringue nests
- 1 cup berries
- ¼ cup pistachios
- 2 tbsp sugar
- dried rose petals
- silver leaf (optional)
Featuring
Directions
- 1
Caramelise sugar with Shahi Gulab, add pistachios, cool, and crush for praline.
- 2
Whip cream with saffron milk, rose water, and honey.
- 3
In glasses, layer meringue, berries, cream, and praline.
- 4
Garnish with petals, silver leaf, and a drizzle of honey.
