Nigella Lawson Turkish Delight Syllabub

Ingredients

• 12 tablespoons Cointreau liqueur
• 2 lemons, juiced
• 8 tablespoons caster sugar
• 600 ml double cream, just under
• 2 tablespoons rose water
• 2 tablespoons orange flower water
• 2 tablespoons pistachios, finely chopped

Directions

1. 1

   Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.

2. 2

   Slowly stir in the cream and then begin to whisk with an electric mixer.

3. 3

   Whisk until the cream is fairly thick, but not thick enough to hold its shape.

4. 4

   Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.

5. 5

   Be careful, it's better to have it a bit too runny than too thick.

6. 6

   Spoon into small glasses, letting the mixture come up over the rim of the glass.

7. 7

   Scatter finely chopped pistachios on top.