Gently heat
the milk and 30ml of the sugar, stirring, until the sugar has melted and
the temperature reaches 98.4F or the milk feels neither hot nor cold.
Stir rosewater to taste into the milk, then remove the pan from the heat
and stir in the rennet. Pour the milk into a serving dish and leave
undisturbed for 2-3 hours, until the junket has set. Stir the remaining
sugar into the cream, then carefully spoon over the junket. Decorate
with sugared rose petals, if you like. This is an
old fashioned junket which is et with rennet - don't move it while it is
setting, otherwise it will separate.
