1 litre milk
4 tbsp rose water
Rose syrup, as required
30g roasted pistachio
30g dried rose or almond flakes
100ml whipped cream
In a heavy bottom saucepan, heat milk. Add sugar and mix until dissolved. In a seaparate bowl, dissolve cornflour adding 200ml of the hot milk, ensuring it has a thin consistency. Keep aside. Once the milk comes to a boil, drizzle in the cornflour solution along with rosewater. Continously stir the mixture until it thickens.
Divide the mixture into single portions or pour it into a serving bowl. Refrigerate for 2 hours or until set.
Once cold, pour a layer of rose syrup on top and garnish with nuts. Pipe whipped cream over and serve.
Recipe by Chef Akshay Batra, Sofitel Dubai The Palm Resort - Spa