ROSEWATER PUDDING

1. 1

   Sprinkle gelatine over 9 teaspoons water in a small bowl and leave to soften for 2 to 3 minutes.

2. 2

   Put milk in a separate saucepan and heat until almost boiling, then add gelatine and stir until dissolved completely.

3. 3

   Stir in sugar and rosewater.

4. 4

   Pour half the mixture into a bowl, add a few drops red food coloring to color it a delicate pink and whisk until cool and frothy.

5. 5

   Wet four 185 ml (6 fl oz/ 3/4 cup) individual moulds and divide pink mixture between them.

6. 6

   Chill for about 30 minutes, until mixture is just set but still sticky on top.

7. 7

   Meanwhile, keep remaining white mixture in a warm place to prevent it from setting.

8. 8

   Whisk white mixture until frothy and pour into moulds on top of pink mixtures

9. 9

   Chill until set, then dip moulds in hot water for 1 to 2 seconds and turn out onto plates.

10. 10

    Serve cold, decorated with rose petals.

11. 11

    NOTE: Before turning puddings out, wet serving plates with very little cold water.

12. 12

    This prevents the moulds sticking to the plates, allowing you to move them to the centers, if necessary.

No additional tips available.