Fresh raspberries and crushed pistachios, to serve
Directions
Sprinkle the gelatin evenly over the cold water in a small bowl. Let stand for 5 minutes to bloom.
Warm the cream, milk, sugar, and salt in a saucepan over medium-low heat, stirring, until the sugar dissolves and small bubbles appear at the edge. Do not boil.
Remove from the heat. Add the bloomed gelatin and stir until completely dissolved. Stir in the rosewater.
Pour through a fine-mesh strainer into six ramekins or small glasses. Refrigerate for at least 4 hours, until set.
To serve, top with fresh raspberries and a scattering of crushed pistachios.
