Here’s a recipe for Pistachio Rosewater Mousse serving 4:

Ingredients:

• 100g shelled pistachios
• 1/2 cup granulated sugar
• 1 teaspoon rosewater
• 1 cup heavy cream
• 1 teaspoon gelatin powder
• 2 tablespoons water
• Optional: chopped pistachios for garnish

Instructions:

1. In a food processor or blender, grind the shelled pistachios with granulated sugar until finely ground into a powder. Set aside.
2. In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.
3. In a saucepan, warm the rosewater over low heat. Do not boil.
4. Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Gently fold the ground pistachio mixture into the whipped cream until well combined.
7. Gradually pour the rosewater mixture into the pistachio cream mixture, stirring continuously until evenly incorporated.
8. Divide the mousse evenly among 4 serving glasses or bowls.
9. Chill in the refrigerator for at least 4 hours, or until set.
10. Optional: Before serving, garnish each mousse with chopped pistachios for added texture and visual appeal.

Enjoy your luscious Pistachio Rosewater Mousse with its delightful blend of flavors!