Method

• 1.
  Combine the nuts and dried rose petals and spread evenly on a lined baking tray.
• 2.
  Place 1 cup (220g) sugar and 1/4 cup (3 tablespoons) water in a pan over low heat and stir until the sugar dissolves. Increase heat to medium. Without stirring, cook for 3-4 minutes until a light golden caramel. Pour over nuts and petals, then set aside for 15 minutes to cool completely. Break into shards. (You can do this a day ahead, then store in an airtight container.)
• 3.
  Soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, bring the milk to just below boiling point in a pan over medium heat. Whisk the yolks and remaining 125g sugar in a bowl until pale. Gradually whisk in the milk, then return the mixture to the pan over low heat, stirring constantly until thick enough to coat the back of a spoon.
• 4.
  Remove from the heat, squeeze excess water from gelatine, then add gelatine to milk mixture, stirring until combined. Pour through a sieve into a bowl, then stir in the rosewater and colouring. Cool for 1 hour.
• 5.
  Whip cream to soft peaks, then gently fold into cooled mixture, keeping as much air in as possible. Divide among six 150ml ramekins, then chill for 4 hours until firm. (You can make these a day ahead.)
• 6.
  Serve topped with extra cream and sugar shards. Decorate with fresh petals.