Rosewater cream with pistachio and raisin biscuits
"Gordon Ramsay..."
INGREDIENTS
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For the rosewater cream:
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284 ml double cream
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Icing sugar - approx 1-2 tbsp according to taste
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200 ml creme fraiche
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Rosewater - to taste (approx 1-4 capfuls)
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8 strawberries - quartered
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Sugared rose petals (5-6 per person)
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For the biscuits:
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Melted butter - enough to brush the pastry
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Puff pastry 375 g packet - one standard sheet makes approx 12 biscuits
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Pistachios - handful bashed with rolling pin in cloth, unsalted
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Handful golden raisins, lightly chopped
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1 tbsp ground cinnamon, plus extra
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Icing sugar to dust
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2 tbsp demerara sugar
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3 tbsp clear honey
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