Rose and Pista Cheesecake



For Pista Sponge

  1. Mix Tegral Satin Pistachio Velvet Egg Free & water at slow speed for 1 minute & then at medium speed for 3 minutes.
  2. Add oil & mix at slow speed for 1 minute/ till oil gets evenly mixed.
  3. Pour the batter into greased and lined tin t & bake at 160 °C for 30 - 35 minutes or till baked.

For Rose and Pista Mousse

  1. Grind Deli chesse cake, dried rose petals, and pista to a fine paste
  2. Mix the semi whipped cream to the rose filling.

Rose and Pista Cheesecake

Author: Chef Allwyn Nadar

Complexity level:  


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