In a heat proof cup, sprinkle the gelatin over the cold water to soften. Then place the cup in a small pan with simmering water and cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove pan from heat, keeping cup in the hot water to keep warm.
Combine the nuts and half/half in a heavy sauce pan and heat, stirring constantly, until bubbles form around the edge. Remove from the heat!
Beat the eggs and sugar together until pale yellow and thick.
Temper the eggs with the hot half/half. Beating constantly, slowly add the rest of the half/half. Pour the custard into a saucepan. Place over low heat, stirring constantly until thickens enough to coat the back of a spoon.
DO NOT BOIL THE CUSTARD!!!!!!
Remove from the heat and stir in the gelatin and Rose water. Let cool to room temperature on the counter.
Beat the cream until it holds peaks, in a chilled bowl.
In another bowl filled with ice. Set the custard bowl on top and stir the custard until it is cold, but not set. Beat it with a whisk so there are not lumps.
Pour whipped cream on top of the custard and fold in gently. Spoon into a serving dish or individual dishes and cover tightly with plastic wrap.