Pistachio Rosewater Cup
This elegant spring dessert combines creamy custard with delicate rosewater and crunchy pistachios. Alcohol-free and floral, it’s a perfect treat for Easter, baby showers, or afternoon tea.
Equipment
- Saucepan
- Whisk
- Small dessert cups
Ingredients
Base Custard
- 500 ml whole milk
- 200 ml heavy cream
- 80 g sugar
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 tbsp rosewater adjust to taste
- salt a pinch
Toppings
- 100 g shelled pistachios lightly toasted and roughly chopped
- dried edible rose petals optional, for garnish
- honey or rose syrup optional, for drizzling
Instructions
- In a medium saucepan, combine the milk, cream, and sugar. Heat gently over medium heat, stirring until the sugar dissolves completely.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold milk until smooth. Pour this mixture into the warm milk and stir continuously.
- Keep cooking, stirring constantly, until the mixture thickens — about 7–8 minutes. Don’t let it boil. Once thickened, remove from heat and stir in the vanilla, rosewater, and salt.
- Pour the mixture evenly into 6 small cups or dessert glasses. Let them cool to room temperature before covering with plastic wrap and refrigerating for at least 2 hours (or overnight) until fully set.
- Just before serving, top each cup with a generous spoonful of toasted pistachios. Add a drizzle of honey or a few drops of rose syrup, and garnish with edible rose petals if desired.
Notes
For a dairy-free version, use almond milk and coconut cream. You can also add crushed cardamom or layer with crumbled shortbread for a parfait. Pistachios are rich in antioxidants and healthy fats, making this dessert both elegant and wholesome.