2 c. prepared petals
1/2 pt. heavy cream
Powdered sugar
Shelled pistachio nuts

Pick petals from fully open roses early in the morning. Prepare the petals by pinching off the white section at the base of each petal. Put in blender with 1/2 cup water and blend at high speed. Add 1/2 pint heavy cream and mix well. Gradually add powdered sugar until it makes a dough that can be kneaded.

Knead (add more sugar if necessary). Pat out flat; cover with damp cloth and let stand at least 1 hour. Shape into small pieces and top with a shelled pistachio nut.