Method

Wash your berries
For the cream – lightly whip the cream with the icing sugar, sifted
Add the vanilla and rose water, leave to one side
Heat the sugar in a pan with a tablespoon of water
Add the nuts
Once melted, boil until terracotta colour
Pour onto a baking tray lined with baking paper
Leave to cool and blitz until you have a few larger bits left, but also a bit of nutty dust
Scoop the cream on top of the berries and sprinkle with the pistachio dust