Put stage 1 ingredients into a small bowl in a bain marie. When they are above 75°C, weigh boiling rose water into a larger bowl, add the xanthan gum and stick blend until smooth. Then put into the bain marie.
Pour the fat stage into the water stage and stir to combine with a spatula first. Then start to stick blend. After a minute or so, look at the cowl of the stick blender (it covers the blade) and see what the mix looks like. If it is granular and separating, stick blend a little longer. When the cream looks smooth and like a runny single cream, stop stick blending and take it off the heat.
Stir with a spatula until it cools. This cannot be accelerated so do not put it in a pan of cold water. When it is under 40°C, add the preservative and mix thoroughly. Put into jars, label and date.
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