|Bananas/Any other soft fruit||6 , peeled and sliced|
|Strawberries||4 Ounce, hulled and halved (115 gram)|
|Double cream||16 Fluid Ounce|
|Sugar||6 Ounce (175 gram)|
|Rose water||2 Tablespoon|
Arrange the fruit in a medium sized glass dish.
Spread the cream over the fruit and level the surface.
Cover and chill the dish in the fridge for 30 minutes.
In a heavy saucepan, dissolve the water and sugar over a low heat stirring constantly.
Increase the heat to medium high and bring the syrup to the boil.
Boil for 10 minutes without stirring or until it is golden in colour.
Add the rose water and remove the pan from the heat and immerse the base in a large bowl of cold water for 10 seconds.
Pour this syrup over the cream slowly.
Serve immediately or return to the fridge until it is required.