Persian Cream
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
6 portions
- Serves:
- 6
ingredients
- 1 tablespoon gelatin
- 1⁄4 cup cold water
- 1 1⁄2 cups milk
- 1⁄3 cup sugar
- 2 eggs (separated)
- 1 tablespoon rose water
directions
- 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.
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Reviews
-
What a lovely cream to serve with berries. Such a wondeful and different flavour with the addition of rosewater. Although I couldnt find rosewater so I used rosewater essence, but next time will cut the essence to 1/2 tablespoon, but apart from that I followed the recipe exactly and it was wonderful. The rosewater adds such a fantastic flavour to the cream. Great recipe Fairy Nuff, will be making this again to serve with fresh berries, when we have them.
-
I halved the recipe and we had this luscious, flavoursome cream over some fresh strawberries. It provided the perfect complement to the strawberries. This is one of those recipes where following the instructions closely is crucial or you face disappointment – and failure of one sort or another. I'm glad to have found this recipe and I’ll make it more confidently next time. Really clear instructions, and thank you for posting it, Fairy Nuff!
RECIPE SUBMITTED BY
Fairy Nuff
Australia
Happy mum of three, stepmum to two, grandmother of one.
My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family.
:)