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.


  • 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)


  • 1.

    Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.

  • 2.

    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.

  • 3.

    Decorate with sliced pistachios, and silver leaf if you like. Serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 291kj
  • Fat Total 27g
  • Saturated Fat 17g
  • Protein 1g
  • Carbohydrate 10g
  • Sugar 10g
  • Sodium 28mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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