Orange Syrup (M'hallabye)

1

Soak the rose petals in 1 liter of water for 30 minutes

Drain

2

In a saucepan, combine the milk, sugar, and cornstarch

Cook over low heat, stirring, until slightly thickened

Add the ground almonds and stir until dissolved

Remove from heat, add the orange flower water, and stir

Let cool, distribute in individual cups, and refrigerate for 2 hours

Syrup

Melt the sugar to caramelize it, then slowly add the rose petals and water

Cook for 20 minutes or until the syrup thickens slightly

Let cool, remove the rose petals, chop them, and return them to the syrup

Serve over the dessert and sprinkle with chopped pistachios.