Nimish

Preparation time
less than 10 mins

Serves
Serves 6-8

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.

By Rick Stein

From Rick Stein's India

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)



Recipe tips

Method

  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.

Recipe Tips

Make the day before you plan to serve it.

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