Nimish Recipe
- 450g/1lb double cream
- 50g/1¾oz icing sugar
- 1 tsp rosewater
- pinch saffron strands, soaked in 100ml/3½fl oz 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.
