Orange Blossom Malabi Custard

Ingredients

1	cup	Milk, whole
1	T	Gelatine, unflavoured (powdered)
6	T	Sugar, granulated
2	tsp	Orange blossom water
2 1/4	cup	Anchor™ Chef’s Heavy Cream
3/4	cup	Water
1	tsp	Rose water

Method

1. In a saucepot, add milk and sprinkle gelatine on top, let sit 10 min.
2. Place pot on stove, medium heat, and stirring until mixture reached 135° F.
3. Remove from heat and add sugar and orange blossom water, stir to dissolve.
4. Whisk in Anchor™ Chef’s Heavy Cream and water.
5. Set pot in an ice water bath, stirring until mixture is chilled.
6. Divide amongst eight 4-6 oz bowls.
7. Cover with plastic, and refrigerate until set (at least 4 hrs).
8. Garnish with berries.