Rose Petal Cream
INGREDIENTS:
600ml/ 1 pint/ 2 1/2 cups milk
45ml/ 3tbsp caster sugar
several drops triple-strenght rosewater
10ml/ 2 tsp rennet
60ml/ 4 tbsp double cream
sugared rose petals to decorate
1 Gently heat the milk and 30ml/ 2 tbsp of the sugar, stirring until the sugar has melted and the temperature reaches 36,9C/ 98,4F or the milk feels neither hot or cold.
2 Stir rosewater to taste into the milk then remove the pan from the heat and stir in the rennet.
3 Pour the milk into a serving dish and leave undisturbed for 2-3 hours until the junket has set.
4 Stir the remaining sugar into the cream then carefully spoon over the junket. Decorate with sugared rose petals.
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