Ingredients

Step by step

1. Line a 20cm square cake tin with baking paper. Put the cream, sugar, butter and glucose into a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil then simmer, stirring every 2-3 minutes, until it reaches around 115°C on a cook’s thermometer, about 15 minutes. You need to be patient, the resulting texture is worth it.
2. Take the pan off the heat and leave to cool for 5 minutes. Meanwhile, lightly crush the cardamom pods in a pestle and mortar to break them open, discard the husks and grind the seeds to a powder. Add to the fudge mixture with the rose water. Cool the mixture until it thickens, starts to set at the edges of the pan and the gloss reduces. Stir frequently to prevent a skin forming, about 10-15 minutes.
3. Before it sets completely, pour the mix into the prepared tin and smooth the top. Sprinkle the pistachios and the rose petals or freeze-dried raspberry pieces on top immediately and leave to set for several hours or overnight. Once set, cut into 36 small squares.
   Tip

   For extra-green pistachios, remove the skins by soaking them for a few minutes in boiling water, then drain and rub off the skins with a clean tea towel.