Ingredients
-
1
-
1/4
-
1 1/2
-
1/3
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
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. |
