115g (1 cup) shelled pistachios, plus 2 Tbsp., chopped, for decorating
cup) caster sugar
cup) butter, softened
cup) self-raising flour
6 sheets leaf gelatin or 2 Tbsp. powdered gelatin
500g (2 cups) ricotta
250g (a little over 1 cup) mascarpone
100g (½ cup) caster sugar
25 cardamom pods
300g (a little over 1 cup) evaporated milk
cup) double cream (heavy whipping cream)
a few drops of pink food coloring (optional)
edible glitter for decoration
Whisk the egg white until it is foamy. Paint this on to both sides
of the petals, one at a time, using a small paint-brush, then sprinkle
with sugar. Lay on a sheet of baking-paper in a warm place to dry
overnight. Once dried, store in an airtight container until you are
ready to serve.
Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin.
Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk together the sugar and butter
until creamy. Break in the eggs and beat again. Sift in the flour, add
the ground pistachios and stir well. Pour the mixture into the cake tin
and bake for 15 to 20 minutes, until the cake is golden brown and
springs back when pressed gently in the center. Leave to cool in the
Soak the gelatin leaves in water until soft. Whisk the ricotta, mascarpone and sugar together until light and creamy. Crush the cardamom pods to remove the husks, then grind the black seeds to a fine powder in a pestle and mortar.
Heat the evaporated milk and cream together in a saucepan with the
ground cardamom and rosewater and continue heating until the mixture has
reduced by one third. Remove from the heat and leave to cool slightly.
Squeeze the water out of the gelatin leaves and add them to the warm
cream, if using powdered gelatin whisk in, stirring until dissolved. Pass the cream through a sieve to
remove any undissolved gelatin pieces, then whisk into the cheese
mixture with a few drops of pink food coloring, if using. Pour the
filling on top of the pistachio cake base and refrigerate for three
hours or overnight.
When you are ready to serve, arrange the crystallized rose petals on top and sprinkle with chopped pistachios and
edible glitter, if using.
Waiter #2: *brings giant red velvet cake to the table, adorned with many a decorative, edible flower*
Waiter #3: *brings comically large valentines card over (even though it’s only half way through January)
Baz: *actual rabbit in the headlights*
Simon: *starts babbing* “So, that feeling I was feeling was love and I got carried away and gosh, I was just thinking about everything and things and then you! And then I asked these waiters to come over here and bring all this stuff and so *takes deep breath* Basilton Grimm-Pitch… will you be my valentine?
Baz: *deadpan glare*
Simon: *puppy-dog eyes, looking adorable*
Baz: *deadpan glare*
Waiters: *uncomfortable squirming*
Baz: “SIMON SNOW WE ARE MARRIED!”
Waiters: *still uncomfortable, now also confused puppies*
Baz: *resigned sigh* Yes, I will be your valentine
Simon: *fist pumps in the air* *whooping and holling with pure joy* *high five’s confused waiters*
Baz: *blushes* *hides behind his menu and secretly grins at his adorable amazing sunshine husband and thanks his lucky stars he’s married to the most wonderfully amazing goofball in the whole wide world*