Nimish
Prep time overnight
Cook time overnight
Serves 6-8
Dietary Vegetarian
From Rick Stein's India
This is a light, set cream from Lucknow flavoured with saffron and rosewater – a typical sweet from the era of the Nawabs and their very inventive chefs. It is standard practice to present the nimish covered with silver leaf as well as pistachios.
Method
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Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
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Sift in the icing sugar, then add the rosewater and the now cool saffron milk and strands. Whisk together for a minute until smooth and a few bubbles appear on the surface. Pour gently into small serving bowls or glasses and chill overnight.
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Decorate with sliced pistachios, and silver leaf if you like. Serve.
Ingredients
- 450g/1lb double cream
- 50g/1¾oz icing sugar
- 1 tsp rosewater
- pinch saffron strands, soaked in 100ml/3½fl oz warm milk for 15 minutes
To decorate
- few chopped pistachios and edible silver leaf (optional)
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