The idea has come from a persian cookery program, where the chef decorated a creamy cup dessert with dried roses and pistachios. These three colours together were amazing and I was so excited to try it one time.
When I was in Vienna and visited a farmersmaket I met a lot of beautiful spices and ingredients. I bought here some pistachios and dried roses for later. This ‘later’ has come now! 🙂
Don’t worry about the flavour of roses, it is not so intensive like the rose wather. And it made our Christmas cake a little bit more interesting.
250g chestnut puree
3 tbs erytritol
2 tbs cocoa powder (no added sugar)
2 tbs rum flavour or rum
1/2 tbs cinnamon
a pinch of salt
Ingredient to the cream:
1 pcs of orange
Mix the egg yolks together with the sugar and rum, than add the chestnut puree. Sprinkle it with some cocoa and cinnamon, and lay it in the fridge to rest for about 30 mins.
In an other bowl beat the whites with some salt.
Mix the two creams together and bake it in a pre heated oven on 150 °C for 10 minutes, than increase it for 180 °C until your cake is ready.
Remove the cake from the oven and let it rest for 20-30 mins.
Mix the cheesecake together with the juice and the orange zest. If you desire you can sweet it with some sugar or honey, but for me was enough sweet the orange juice.
Put this orange-cheesecream on the top of the cake and decorate it with pistachio and dried roses as I did. Enjoy it! 🙂
Photo: Pure&Pastel Photography