Royal Cream

Ingredients

• 2 cups Whole milk (Originally '1 seer'. Converted to modern equivalent.)
• 1/2 cup Powdered sugar (Originally '1/4 seer'. Converted to modern equivalent.)
• 1 ounce Unflavored gelatin (Originally '2.5 tolas isinglass or gelatin'. This creates a very firm, historical texture. For a softer, modern mousse texture, reduce to 1 tablespoon (approx. 1 packet).)
• 3 large Eggs (Separated into yolks and whites.)
• 1 teaspoon Vanilla extract
• 3 drops Rose essence (Use 3 to 4 drops.)

Instructions

1. 1In a small, deep metal saucepan (or heat-proof bowl), combine the milk and gelatin. Let it soak for 30 minutes to bloom.
2. 2Separate the eggs. In a mixing bowl, thoroughly whisk the egg yolks with the powdered sugar until the mixture is smooth and uniform. Add this mixture to the saucepan containing the milk and soaked gelatin, stirring well to combine.
3. 3Prepare a double boiler: Fill a larger pot partially with water and bring it to a boil. Place the small saucepan containing the milk mixture inside the larger pot (ensure water does not overflow into the custard). Cook over the boiling water, stirring continuously with a wooden spoon for about 30 minutes, or until the mixture thickens to the consistency of a heavy cream or thick pudding (Dudhpak).
4. 4While the custard is cooking, beat the egg whites in a clean, dry bowl until they form stiff peaks.
5. 5Once the custard has thickened, remove the small saucepan from the heat. Immediately add the stiff egg whites and fold them in quickly and thoroughly. Stir in the vanilla extract and rose essence.
6. 6Pour the mixture into a mold or serving bowl. Place in the refrigerator (or on ice) to set until firm, typically 3 to 4 hours. Unmold or serve directly from the bowl once set.