Rose Petal Cream

1. 1

   Gently heat the milk and 2 tablespoons of the sugar, stirring constantly until the sugar has melted and the temp reaches 98.6F, or milk feels luke warm.

2. 2

   Stir rosewater to taste into the milk, then remove the pan from the heat before stirring in the rennet.

3. 3

   Pour the milk into a serving dish and leave undisturbed for 2-3 hours, until the junket has set.

4. 4

   Stir the reamining sugar into the cream , then carefully spoon over the junket.

5. 5

   Decorate with rose petals.

* Per serving · 4 servings · Values may vary.

No additional tips available.