A review in the NYTimes today mentioned this Druze dessert. I've never heard of it, but it sounds fantastic, and I'm hoping that you kind Chowfolk might help me recreate it. It is described as "an alliance of cream, honey, orange blossom and rose waters cooked down to a gelatinous consistency and garnished with ground pistachios". (To read the full article: http://events.nytimes.com/2008/02/20/...)
Has anybody eaten this? Made it? Seen it in a cookbook? A google search failed to turn up any recipes; while I could make an educated guess at proportions, any guidance would be great.