Moonlit Rose Petal Delight

Allergens

Nuts (Pistachios)

Ingredients

• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon rosewater
• 3 cups cornstarch
• 1 cup chopped pistachios
• 2 cups honey
• 1 teaspoon lemon juice
• Edible rose petals for garnish

Instructions

1. In a saucepan, combine the sugar and water bring to a boil over medium heat until the sugar dissolves completely. Reduce heat to low and let it simmer until it reaches a golden amber color, then remove from heat. Stir in rosewater and lemon juice.
2. In a separate bowl, mix cornstarch with 2 cups of water until smooth. Pour the cornstarch mixture into the saucepan with the sugar syrup, whisking continuously to avoid lumps. Return to medium heat, stirring constantly, until it thickens to a soft fudge consistency.
3. Remove from heat and let cool for a few minutes. Fold in the chopped pistachios, reserving some for garnish. Pour the mixture into a shallow dish and chill until set, about 2 hours.
4. Once set, cut into bite sized pieces and drizzle with honey to serve. Garnish with edible rose petals and reserved pistachios.

Chef’s Insight

The amber color of the sugar syrup is key in achieving the desired hue.

Notes

This recipe can be easily doubled or tripled for larger gatherings.