Rose Cream - cooking recipe

Ingredients

1/2 liter double cream
3 tablespoons rose water
2 tablespoons caster sugar
5 leaves gelatin

Preparation

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.