Rose Petal Cream Recipe

Rose Petal Cream Recipes

Ingredients :

600ml milk

45ml caster sugar

several drops triple strength rosewater

10ml rennet

60ml double cream

sugared rose petals, to decorate - optional

Method :

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.

Serves 4 - 6

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