Milk Jelly and Figs

INGREDIENTS: To Serve – 6

• 2 tablespoon – Gelatine powder
• 2 cups – Verka Full cream Milk
• ½ cup – Icing sugar
• 1 tablespoon – Rosewater
• 6 pieces – Ripe fresh Figs/plumps
• Honey (optional)

PREPARATION:

• Line a shallow baking tray (18X25cm) with clingfilm.
• Soak the gelatine in cold water for 5 minutes (use gelatine as per direction on the packet), until softened.
• In a small saucepan, heat the milk until it starts boiling. Remove from heat.
• Now whisk the gelatine lightly, mix in the hot milk, whisk well to mix. There should not be any bubbles on the surface.
• Mix in icing sugar and the add the rose water, mix gently and leave it to cool.
• Mix gently when its still warm pour into the prepared shallow baking tray.
• Leave it in the refrigerator 5- 6 hours or until it has set.
• Turn out to a clean cutting board, peel off the clingfilm carefully. Cut the milk jelly into a clean cut with sharp knife into diamonds.
• Serve nicely presented on a plate with curved fresh figs of fresh plumps. Swirl honey on top.