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Persian Cream

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“Rosewater flavoured "cream". Serve with partially frozen or fresh berry fruits. Posted for Zaar World Tour 2005. Cook time doesn't include chilling.”
READY IN:
30mins
SERVES:
6
YIELD:
6 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle gelatine over cold water to soften.
  2. Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
  3. Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
  4. Over a very low heat, stir until the custard begins to thicken.
  5. Add the softened gelatine and stir until dissolved.
  6. Cool then stir in rosewater.
  7. Beat the egg whites until stiff and fold into the custard mixture.
  8. Chill for at least four hours.
  9. Serve with fresh or partially frozen berries and whipped cream.

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