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Ingredients
| unflavored gelatin: 1 Tbl |
| water: 1/4 cup (cold) |
| 2% milk: 1 1/2 cups |
| granulated sugar: 1/3 cup |
| eggs: 2 (separated) |
| rosewater: 1 Tbl |
Persian Cream
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- Sprinkle gelatine over cold water to soften.
- Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
- Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
- Over a very low heat, stir until the custard begins to thicken.
- Add the softened gelatine and stir until dissolved.
- Cool then stir in rosewater.
- Beat the egg whites until stiff and fold into the custard mixture.
- Chill for at least four hours.
- Serve with fresh or partially frozen berries and whipped cream.