Double cream - 450 gram
Icing sugar - 50 gram
Rosewater - 1 tsp
Pinch saffron strands (soaked in 100 ml warm milk for 15 minutes)
few chopped pistachios and edible silver leaf (optional)
- Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
- Sift in the icing sugar, then add the rosewater and the now cool saffron milk and strands. Whisk together for a minute until smooth and a few bubbles appear on the surface.
- Pour gently into small serving bowls or glasses and chill overnight.
- Decorate with sliced pistachios, and silver leaf if you like. Serve.