Persian cream

Persian cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
60ml cold water
375ml milk
75g sugar
2 eggs, separated
1 tablespoon rose water

To serve

Quantity Ingredient
440g berry fruits, partially frozen or fresh and well-chilled
cream, whipped
2 teaspoons rose water

Method

  1. Sprinkle gelatine over cold water and allow to soften.
  2. Heat milk and sugar in a heavy saucepan or top of a double saucepan. Beat egg yolks and add to warm milk and sugar, off the heat. Stir over very low heat, or over hot water, until custard begins to thicken.
  3. Add softened gelatine and stir until dissolved. Allow to cool, then stir in rose water.
  4. Beat egg whites until stiff and fold into custard mixture. Chill for at least 4 hours. Serve with berry fruits, and whipped cream flavoured with rose water.
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