Rose Cream

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2010

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Ingredients

  • 400 g (14 oz) Custard Base (Make the Vanilla Custard Base, from Above, Omitting the Vanilla Beans)
  • 400 g (

Method

In a small bowl, whisk together the custard base, cream and rose water until it forms soft peaks. Refrigerate the rose cream until needed.