Sprinkle gelatin over cold water to soften.

Heat milk and sugar in a heavy saucepan (or the top of a double boiler).

Beat the egg yolks.

Remove the pan from the heat and add the beaten egg yolks to the warmed milk/sugar mix.

Stir continuously over very low heat until the custard begins to thicken.

Add the softened gelatin and stir until dissolved.

Remove from heat and allow to cool slightly.

Stir in rosewater.

Beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the custard mixture.

Pour the mixture into individual serving dishes or a large bowl.

Cover and chill in the refrigerator for at least four hours, or preferably overnight.

Serve chilled with fresh or partially frozen berries and whipped cream.