When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice. 

This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie.

Serves: 4 portions

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1 litre Clover full cream milk
200 g sugar
1/8 teaspoon fine cinnamon
6 beaten egg yolks
5 ml rose water
15 ml dried rose petals
50 g pistachio nuts 

• Heat milk, sugar and cinnamon in saucepan. Stir until sugar is dissolved. Remove from heat allow to cool slightly.
• Add 5 ml lukewarm Clover milk to the yolks and beat well. Stir remaining Clover milk and slowly add the yolks. Stir mixture over low heat until it thickens.
• Pour the resultant custard into a mixing bowl and allow to cool.
• Add rose water, rose petals and nuts by stirring in.
• Freeze for 2 hours. Take out of freezer and stir with fork. Freeze again for 2 hours. Take out of freezer and stir with fork. Freeze again for 2 hours and serve.

Nataniël says:
(This concoction is creamy, mysterious and joyous.) Serve on its own or with cake, pancakes, wafer bread, fresh fruit or roasted nuts. Dish spoonfuls onto sizzling hot bitter coffee or drip liqueur onto it. Form little balls and serve with crumpets and fresh rose petals. Dish into miniature tart crusts or use to fill small ‘vetkoekies’. OR lock the front door, grab a spoon and sit in front of the freezer.