Persian Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon gelatin
• 1/4 cup cold water
• 1 1/2 cups milk
• 1/3 cup sugar
• 2 eggs (separated)
• 1 tablespoon rose water

Recipe

• 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.