Rose cream

Pour the milk into a bowl and sprinkle in the gelatin powder (or add the gelatin sheets) and leave to soak for 10 minutes.
In the meantime, in a small saucepan over low heat, place the fresh cream with the sugar, stirring until the sugar is dissolved. Remove from heat when the first bubbles form. Pour in the soaked gelatin and the milk and stir until it dissolves. Stir in the rose water.
Empty the cream into a bowl, or divide into 4 cocktail glasses and when completely cool, cover and place in the fridge for at least 4 hours until it sets.
Serve with sweet preserved rose or petals of red roses moistened and sprinkled with sugar. (If you wish you can spread sweet preserved rose at the bottom of a glass mould and put the cream mixture on top).

Homemade rose syrup: Add 1 cup of water, 3 cups of sugar and 1 cup of pressed rose petals in a heavy, enamel saucepan. Allow to boil until the sugar melts, lower the heat and simmer on low heat for about 10 minutes until the syrup thickens. Remove from the fire and if you wish, stir in 3-4 drops of red confectionary colouring. Drain, place in a sterilised vase with a lid and store in a cool place. Serve dissolved in cold water.


½ cup milk
1 packet gelatin powder or 3 gelatin sheets
½ litre (2 cups) fresh cream
3 tbsps rose syrup
3 tbsps rosewater
3 tbsps sugar
3-4 tbsps sweet preserved rose or petals of red roses moistened and sprinkled with sugar for garnish

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