Rose Cream

1. 1

   Soak the leaves of gelatin for 5 minues, then squeeze out and dissolve in rosewater in a cup, placed in a pan of boiling water.

2. 2

   Gently heat a quarter of the cream, dissolve the sugar and then stir in the gelatin.

3. 3

   When it has dissolved, remove from the heat and add the rest of the cream.

4. 4

   Pour into a wetted mould and chill until it sets.

5. 5

   Tip from the mould and decorate with petals or fruit.

No additional tips available.