Recipe - Roquefort Toasts

300 ml Cold fresh milk
One half teaspoon Essence of roses or 1tbsp
rosewater
2 tablespoon Sugar
150 ml Water
1 11 grams pac gelatine
One half teaspoon Rose colouring; up to 1
3 lg American plums; cut into
slices
1 Ripe but hard mango; cut
into chunks
One half Fresh pineapple cut into
chunks
Fresh rose petals to garnish

Mix the milk, rose water and colouring together and leave to one side. It
should be a pretty pink not too much colouring please so add a little at
a time until you are happy with the result.

Put the sugar, and water into a basin, sprinkle the gelatine over and stand
basin over a pan of hot water stirring until completely dissolved.

Whisk into the rose milk mixture pour into a shallow dish and allow to set
in the fridge. Cut into small discs with a tiny biscuit cutter and serve
with fruit chunks, decorate with fresh washed rose petals.

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