Rhubarb Jelly with Rose Cream

For the rhubarb jelly with rose cream, soak the gelatine in cold water. Heat the rhubarb juice, squeeze out the gelatine and dissolve in the juice. Pour into glasses and chill. Whip the cream and sugar until stiff and mix with the syrup. Pipe the cream onto the jelly, garnish with chopped pistachios and a rose petal.

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