Soak the gelatin. Cut the vanilla pod, bring to the boil together with the sugar, half of the milk and cream. Wash the roses if necessary, otherwise shake them out and pluck the petals from 4 roses. Add this and let it steep for 5 minutes. Then pass through and squeeze out the gelatin and dissolve in the still hot milk cream mixture. Pour on the first layer, also allow to solidify. Decorate with the petals of the last rose. Add the rest of the milk and cream. Divide half of the mixture between 4 glasses. Place in the refrigerator to solidify.
Mix the rest of the mixture with the currant jelly. Pour on the first layer, also allow to solidify. It is best to prepare the evening before, as the gelatine needs some time to set. Decorate with the petals of the last rose.
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