1. Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar. 2. Slowly stir in the cream and then begin to whisk with an electric mixer. 3. Whisk until the cream is fairly thick, but not thick enough to hold its shape. 4. Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks. 5. Be careful, it's better to have it a bit too runny than too thick. 6. Spoon into small glasses, letting the mixture come up over the rim of the glass. 7. Scatter finely chopped pistachios on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
