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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
10-12
ingredients
- 1⁄2 liter double cream
- 3 tablespoons rose water
- 2 tablespoons caster sugar
- 5 leaves gelatin
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
