Pistachio & Rose Water Cream
Milk 2 cups
Olpers Cream 1/2 liter
Egg yolks 6
Sugar 2 cups
Pistachio 1/2 cup
Rose water 2 tbsp
Vanilla essence 1 tsp
Salt 1 pinch
Gelatin powder 1 tsp
When it boils, put 1 cup sugar.
When sugar is dissolved, close stove.
Put egg yolks and vanilla essence in 1 cup sugar and beat well.
Now bear cream separate.
Put 3-4 tbsp water in gelatin powder and dissolve it.
Put cream, milk, egg yolks, gelatin. rose water, salt and pistachios in big pan and fold it.
Then put in air tight box and freeze for 4 hours.
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