1 ½ cups Judge Rock rose
40g caster sugar
120g egg white
240g caster sugar
100g white chocolate
½ cup cream
Place ½ cup of rose in a bowl. Sprinkle over the gelatine and sugar. Gently warm in a microwave or alternatively stand in another bowl with boiling water. Stir until the sugar and gelatine are completely melted. Add the remaining cup of rose wine and stir well. Pour the jelly mixture in to sillicine molds (I used chocolate molds) and refrigerate until set. Pre heat the oven to 120 degrees. Line a flat baking tray with baking paper. Grab a medium size pot and find a heat proof bowl that will sit across the top of a pot as a double boiler. Remove the bowl and set aside. Fill the pot 1/3 full with water, place on the stove and bring to a boil
In the bowl place the egg whites and sugar. Once the pot is boiling turn off the heat. Place the bowl over the pot and stir continuously until the sugar has melted. Don’t let the egg whites get too hot, you can take the pot off the heat if it is getting too hot.
Once the sugar is dissolved, transfer to the beater bowl and whip until the meringue is thick and glossy.
Spoon the meringue onto the oven tray. I did 6 large meringues from this quantity
Chop some pistachios up and sprinkle over the top. Place the tray in the oven and cook for 1-1 ½ hours until they are crispy on the outside and you can pick one up off the tray without it sticking. I like to turn the oven off after an hour and leave in the oven for 30 minutes.
To make the ganache warm the cream either in a microwave or in a pot and then pour over the white chocolate. Stir until the white chocolate is fully melted. Refrigerate until needed
To plate the dessert, you can either place on a plate or in a glass. Crush the meringues and place pieces on the plate along with a couple of jellies and some ganache. Sprinkle over extra finely chopped pistachios as decoration if you want.