Pistachio Rosewater Mousse (Print Version)

# Ingredients:

01 - 1 cup shelled pistachios
02 - 1/2 cup sugar
03 - 1/4 cup rosewater
04 - 1 cup heavy cream
05 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Chill a mixing bowl and beaters in the freezer for at least 15 minutes before beginning.
02 - Grind the shelled pistachios into a fine powder using a food processor.
03 - Using the chilled equipment, whip the heavy cream until stiff peaks form, being careful not to overwhip.
04 - Gently fold the ground pistachios, sugar, rosewater, and vanilla extract into the whipped cream until well incorporated.
05 - Refrigerate the mousse for at least 2 hours before serving to allow flavors to meld together.

# Notes:

01 - The pistachios add a rich, nutty flavor and satisfying texture to the mousse.
02 - Chilling the mixing bowl and beaters helps achieve the perfect whipped cream consistency.

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