Damask Cream

A junket from Bath.


  • 2 cups (4.5 dl) double cream
  • Pinch of ground mace
  • Pinch of ground cinnamon
  • 1Β½ tablespoons castor sugar
  • 1ΒΌ cups (3 dl) rosewater
  • 1 generous teaspoon rennet
  • ⅝ cup (1.5 dl) single cream
  • 50 scented dark red rose petals


Put the double cream in a heavy saucepan, add the mace and cinnamon and heat gently until just simmering. Stir in 1 tablespoon of the sugar and all but 2 tablespoons of the rosewater and finally the rennet. Turn the mixture into a wide, shallow bowl. Leave in a cool place for 2 hours or longer.

Just before serving pour over the single cream mixed with the 2 tablespoons of rosewater and sprinkle with the remaining sugar. Stand the bowl on a larger flat dish and surround with the rose petals. Serve a few petals with each helping so that the diner may smell roses as he eats.