Persian Cream

1. 1

   Sprinkle gelatine over cold water to soften.

2. 2

   Heat milk and sugar in a heavy saucepan (or the top of a double boiler).

3. 3

   Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.

4. 4

   Over a very low heat, stir until the custard begins to thicken.

5. 5

   Add the softened gelatine and stir until dissolved.

6. 6

   Cool then stir in rosewater.

7. 7

   Beat the egg whites until stiff and fold into the custard mixture.

8. 8

   Chill for at least four hours.

9. 9

   Serve with fresh or partially frozen berries and whipped cream.

No additional tips available.