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Persian Cream

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Ingredients

Adjust Servings:
1 tablespoon gelatin
1/4 cup cold water
1 1/2 cups milk
1/3 cup sugar
2 eggs (separated)
1 tablespoon rose water

Nutritional information

110.4
Calories
35 g
Calories From Fat
3.9 g
Total Fat
1.9 g
Saturated Fat
79 mg
Cholesterol
55.7 mg
Sodium
14.1 g
Carbs
0 g
Dietary Fiber
11.2 g
Sugars
5.1 g
Protein
99g
Serving Size

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Persian Cream

Features:
    Cuisine:

    Made this today for my guests, I added about 2 tablespoon honey to each serving. Thank you for sharing! It was superb!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Persian Cream, Rosewater flavoured cream Serve with partially frozen or fresh berry fruits Posted for Zaar World Tour 2005 Cook time doesn’t include chilling , Made this today for my guests, I added about 2 tablespoon honey to each serving Thank you for sharing! It was superb!, I really like it! I love persian cusine My husband is from Iran He is making very similar cream It’s very refreshing


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    Steps

    1
    Done

    Sprinkle Gelatine Over Cold Water to Soften.

    2
    Done

    Heat Milk and Sugar in a Heavy Saucepan (or the Top of a Double Boiler).

    3
    Done

    Beat the Egg Yolks and, With the Pan Off the Heat, Add to the Warmed Milk/Sugar Mix.

    4
    Done

    Over a Very Low Heat, Stir Until the Custard Begins to Thicken.

    5
    Done

    Add the Softened Gelatine and Stir Until Dissolved.

    6
    Done

    Cool Then Stir in Rosewater.

    7
    Done

    Beat the Egg Whites Until Stiff and Fold Into the Custard Mixture.

    8
    Done

    Chill For at Least Four Hours.

    9
    Done

    Serve With Fresh or Partially Frozen Berries and Whipped Cream.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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