Preparation

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  1.
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  To make the saffron apricots, place the apricot and boiling water in a large heatproof bowl. Sprinkle with the saffron. Set aside for 3-4 hours or until the apricot is plump.
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  2. Transfer the apricot mixture to a saucepan. Add the sugar and place over medium heat. Cover and cook, stirring occasionally, until the sugar dissolves. Simmer for 5 minutes or until the apricot is tender. Set aside to cool. Cover and place in the fridge.
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  3. Combine cream, sugar, cardamom seeds and 560ml (2 1/4 cups) of milk in a medium saucepan over medium heat. Bring just to a simmer, stirring occasionally, until the sugar dissolves. Whisk the remaining milk, rice flour and corn flour in a medium heatproof bowl until smooth.
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  4. Gradually whisk 375ml (1 1/2 cups) of cream mixture into the rice flour mixture to make a paste. Return to the saucepan over medium heat. Cook, stirring, for 2 minutes or until the mixture boils and is smooth and thick. Set aside to cool. Divide among six 300ml-capacity serving glasses. Cover and place in the fridge for 4 hours to chill.
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  5. Top with the saffron apricots and pistachio.