Put gelatin in a bowl, add 1/4 cup of water, and keep

Heat milk, sugar and lemon rind to boil, stir to dissolve sugar

Remove the pan, add gelatin mixture, and stir continuously until dissolve completely. Remove lemon rind, Add rose essence or rose water.

Wet mould, transfer Blancmange to the mould and keep it in fridge until set

Invert mould on the plate before serving. (Slide a knife around the mould to release Blancmange)

Enjoy the dessert