ROSE CREAM
The perfect treat to go with scones at your English tea party. Adapted from a 17th century recipe in The Accomplisht Cook by Robert May and clipped from a London newspaper.
Provided by Sackville
Categories European
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Soak the leaves of gelatin for 5 minues, then squeeze out and dissolve in rosewater in a cup, placed in a pan of boiling water.
- Gently heat a quarter of the cream, dissolve the sugar and then stir in the gelatin.
- When it has dissolved, remove from the heat and add the rest of the cream.
- Pour into a wetted mould and chill until it sets.
- Tip from the mould and decorate with petals or fruit.
Nutrition Facts : Calories 185.7, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 19.4, Carbohydrate 3.9, Sugar 2.6, Protein 1.1
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