This recipe was minimally adapted from "Plenty More" by Ottolenghi. I skipped the dried rose petals, increased the raspberries and pistachios, and added a few drops of food coloring because I wanted a pink dessert.
The quality of rosewater can vary greatly. The recipe called for 1 1/2 teaspoons, but as you can see I reduced that quantity significantly. Rosewater is generally very floral in scent but mild flavoured, so 1 1/2 tablespoons would be fine. But, as it turns out, not with the extract I grabbed from the store shelf. A little goes a long way.