Persian Cream

Directions

1. 1
   Sprinkle gelatine over cold water to soften.
2. 2
   Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
3. 3
   Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
4. 4
   Over a very low heat, stir until the custard begins to thicken.
5. 5
   Add the softened gelatine and stir until dissolved.
6. 6
   Cool then stir in rosewater.
7. 7
   Beat the egg whites until stiff and fold into the custard mixture.
8. 8
   Chill for at least four hours.
9. 9
   Serve with fresh or partially frozen berries and whipped cream.