Persian Cream Recipe

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Persian Cream
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  • 1 tbsp gelatin
  • 1/4 cup cold water
  • 1 1/2 cups milk
  • 1/3 cup sugar
  • 1 tbsp rose water


  1. Sprinkle gelatine over cold water to soften.
  2. Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
  3. Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
  4. Over a very low heat, stir until the custard begins to thicken.
  5. Add the softened gelatine and stir until dissolved.
  6. Cool then stir in rosewater.
  7. Beat the egg whites until stiff and fold into the custard mixture.
  8. Chill for at least four hours.
  9. Serve with fresh or partially frozen berries and whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 56.8 Kcal (238 kJ)
Calories from fat 9.9 Kcal
% Daily Value*
Total Fat 1.1g 2%
Cholesterol 41.84mg 14%
Sodium 39.82mg 2%
Potassium 87.24mg 2%
Total Carbs 7.36g 2%
Sugars 7.15g 29%
Protein 4.4g 9%
Iron 0.2mg 1%
Calcium 64mg 6%
Amount Per 100 g
Calories 77.82 Kcal (326 kJ)
Calories from fat 13.56 Kcal
% Daily Value*
Total Fat 1.51g 2%
Cholesterol 57.32mg 14%
Sodium 54.56mg 2%
Potassium 119.51mg 2%
Total Carbs 10.08g 2%
Sugars 9.79g 29%
Protein 6.03g 9%
Iron 0.3mg 1%
Calcium 87.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 1

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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