Turkish delight mousse

Ingredients
15ml gelatin
30ml cold water
1 tin low-fat evaporated milk, chilled overnight
15ml rose water
30-50ml castor sugar
chopped Turkish delight, to serve

Method
1 Sprinkle the gelatine over the cold water and leave to stand for a few minutes. Heat in the microwave until liquid, then allow to cool slightly.
2 Using an electric beater, whisk the chilled evaporated milk until it has doubled in volume. Add the rose water and sugar to taste and beat well. Stir about 50ml of the milk mixture into the gelatine, then slowly fold the gelatine mixture back into the milk mixture.
3 Pour into a large bowl or individual bowls or glasses. Allow to set for at least four hours or overnight. Serve with pieces of Turkish delight.