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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
1/2 liter double cream |
3 tablespoons rose water |
2 tablespoons caster sugar |
5 leaves gelatin |
Directions:
1. 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.
2. Gently heat a quarter of the cream, dissolve the sugar and then stir in the gelatin.
3. When it has dissolved, remove from the heat and add the rest of the cream.
4. Pour into a wetted mould and chill until it sets.
5. Tip from the mould and decorate with petals or fruit.
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