This is divine, seems to take you from Morocco to India and back!
Bon voyage Kerry Haggard
Serves 6
3 & 1/2 leaves Costa fine leaf Gelatin
568ml pot Double cream
200ml semi skimmed milk
150g caster sugar
Dash of vanilla
tsp cardamom seeds - crushed
tsp rose cordial/syrup
tbsp dried rose petals
Figs or any soft fruit to decorate
1.Soak the gelatin for 4 minutes in a bowl of cold water
2.Place the cream, milk, cardamom, sugar, half rose petals, rose syrup, vanilla
in a heavy base saucepan and bring to simmer over a medium heat - until sugar has resolved.
Squeeze the water from the gelatin and stir until dissolved.
3.Rinse with cold water 6 mini pudding moulds or espresso cups.
Pour this wonderfully scented mixture the bowls/cups equally through
a tea strainer.
Pop in the fridge for 2 - 3 hours
4.To serves dip the bowls one at a time into hot water for 10 seconds.
This will release them but also melt the surface to create its own sauce.
