Rose Petal Cream

• 2 12 cups milk
• 3 tablespoons sugar
• 3 drops triple strength rose water
• 2 teaspoons rennet
• 14 cup heavy cream
• rose petal, sugared

1. Gently heat the milk and 2 tablespoons of the sugar, stirring constantly until the sugar has melted and the temp reaches 98.6F, or milk feels luke warm.
2. Stir rosewater to taste into the milk, then remove the pan from the heat before stirring in the rennet.
3. Pour the milk into a serving dish and leave undisturbed for 2-3 hours, until the junket has set.
4. Stir the reamining sugar into the cream , then carefully spoon over the junket.
5. Decorate with rose petals.

milk, sugar, water, rennet, heavy cream, rose petal

Taken from www.food.com/recipe/rose-petal-cream-176632 (may not work)