Makes 4-6

Ingredients:

For the Crumble

6 tablespoons unsalted butter, melted

1 cup flour

½ cup sugar

1 teaspoon kosher salt

½ cup unsalted shelled pistachios, coarsely chopped

For the Posset

2 cups heavy cream

2/3 cup sugar

2 teaspoons lemon zest, plus more for garnish

1/3 cup just-squeezed lemon juice

1 teaspoon rose water

1 teaspoon kosher salt

Strawberries for topping

Preparation:

1. Make the Crumble: Preheat Wolf oven to 350 degrees. Pulse pistachios in a food processor until mostly finely ground but with some larger pieces remaining. Mix pistachios, flour, sugar, and 1 tsp. salt in a large bowl, then drizzle in the butter and combine with your fingers until small pebble- -size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.

2. Make the posset: Combine the heavy cream, sugar, and lemon zest in a large pot. Much larger than you think you need—the cream tends to boil over. Set over high heat and bring to a boil. Continue boiling for another 5 minutes. Turn off the heat and whisk in the lemon juice, rose water, and salt. Let cool for about 15 or so minutes.

3. Add a layer of pistachio crumble to the bottom of 4-6 ramekins or glasses (depending on how large of a serving you want). Slowly pour the posset on top, evenly dividing between the dishes. Chill until cold and set (at least 1 hour).

4. Garnish with lemon zest, remaining crumble, and strawberries on top.