Preparation info
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

  • 1 teaspoon of rennet
  • 1 litre (2 pints) milk

Method

Stir the rennet into the milk, pour into the serving dish and leave to set. Beat up the cream and flavour with sugar and rosewater. Spread on top of curd. Just before serving, scatter over rose petals.