Rhubarb and pomegranate bhapa doi, pistachio burfi
by Atul Kochhar
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Ingredients
Dairy
200g of Greek yoghurt
320ml of double cream
125g of unsalted butter
Store Cupboard
200g of condensed milk
450g of caster sugar
150g of white chocolate, finely chopped
150g of ground almonds
71.5g of pistachio nuts, chopped
1 1/2 tsp dried rose petals, crushed
2 silver gelatine leaves, soaked in cold water
100g of muscovado sugar
200g of plain flour
Speciality Ingredients
25ml of rose essence, to taste
310g of liquid glucose
320g of fondant sugar
1 tsp vanilla bean paste, or 1 scraped pod
50g of glucose
gold leaf
Fruit & Vegetables
600g of rhubarb, cut into 3cm batons
pomegranate seeds
Salad & Fresh Herbs
140g of fresh ginger
basil cress
Beverages
200ml of pomegranate juice
140g of grenadine syrup