450 gm double cream
50 gm icing sugar
1 tsp rosewater
Few strands of saffron strands, soaked in 2 tbsp warm milk
2 tbsp chopped pistachio
- In a large bowl add the cream.
- 2. Now whip the cream with an electronic beater until soft peaks just start to form , it’s important not to over beat it.
- Now sift the icing and rose water and saffron milk and whisk together for a minute until smooth and a few bubbles appear on the surface. Now Pour the mixture gently into small serving bowls and chill overnight. Garnish with silver leaf and chopped pistachio and serve.