Ingredients:
- 568ml double cream
- 140ml milk
- 140g caster sugar
- 3 sheets gelatine
- 3 tbsp rosewater
Method:
Bring the cream, milk and sugar to the boil, turn down and simmer for 5 mins or until reduced by a third.
Soften the gelatine in cold water. Squeeze out the extra water and put the gelatine in a bowl. Strain the milk and cream into this bowl, stirring. Stir in the rosewater. Pour into 6 ramekins and chill overnight