Combine the cream, milk and sugar in a saucepan. Cook on low flame till the mixture is hot. Add in the rose essence.

In another bowl, melt the gelatin into the hot water and stir till well combined. Add this into the hot cream mixture and cook for another 5 minutes on low flame. Switch off.

Divide the mixture into 10 ramekins and allow to cool. Cover with cling film and allow to set completely in the refrigerator for couple of hours.

Serve with a drizzle of rose syrup on top.