2/3 cup of cointreau
Juice of 2 lemons
½ cup sugar
2 ¼ cups heavy cream
2 tbsp rosewater
2 tbsp orange flower water
2 tbsp shelled pistachios, finely chopped
Combine the cointreau, lemon juice, and sugar in a large bowl. Stir to dissolve.
Slowly stir in the cream and then beat with an electric mixer.
When fairly thick, but not enough to hold its shape, sprinkle in the flower waters and keep beating until soft peaks form. Spoon into small glasses. Scatter with pistachios. Serve.