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Method

1. Place the agar-agar strands in a small saucepan with 250ml/9fl oz water and bring to the boil, stirring until the agar-agar dissolves. Remove from the heat and leave to cool and set in the pan.

2. Put the basil seeds in a small bowl with 200ml/7fl oz water and soak for 10 minutes. When the seeds have swollen, drain off the water and set the seeds aside.

3. Whisk the milk, ice cream and rose syrup together in a bowl with a whisk, until the ice cream melts, taste and add more rose syrup if required.

4. Grate the agar-agar jelly and add to the milk and ice cream mixture with the basil seeds and pistachios. Serve straight away or decant into bottles and store in the fridge. Shake before serving.