Looks pretty good doesn't it? From one of my favorite NYT food writers, this recipe calls for a buttery almond cookie crust, a rose-infused custard and fresh raspberries. I followed the directions exactly for the crust and it was undercooked. The custard looked beautiful but rosewater just didn't do it flavorwise - this is a case where vanilla would have saved the day. It was immediately clear, as we all cut in, that the best solution would be to scrape off the raspberries and pull out the Haagen Dazs.