Search

Rosewater and maple syrup milk jelly

(10 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Raspberry milk jelly
Raspberry milk jelly
  • Serves: 6

  • Total time:

    (plus 4-5 hours cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A delicatedly flavoured and delicious jelly dessert from Woman's Weekly, it's great served with raspberries and sugared rose petals. Enjoy!

Ingredients

  • 600ml (1 pint) full-cream milk
  • 5 leaves of gelatine
  • 2tbsp maple syrup (or honey or caster sugar)
  • 2tsp rosewater
  • Fresh raspberries, to serve

For the sugared rose petals

  • Petals from 1 pink rose (see cook's tip)
  • 1 medium egg white, lightly whisked
  • 2tbsp caster sugar

For the rosewater syrup

  • 5tbsp maple syrup
  • 1-2tsp rosewater
  • 500g (1lb) loaf tin, rinsed, or 3-4 ramekins or dariole moulds

For sugared petals, use roses that haven't been sprayed with chemicals. This dessert isn't suitable for freezing.

Method

  1. Pour the milk into a pan and place on a low heat. Slowly, bring it almost to the boil.
  2. Meanwhile, cut up the gelatine leaves into a small bowl and cover them with cold water. Leave for at least 5 mins to soften.
  3. Strain off the water, then whisk the softened gelatine into the hot milk until it dissolves. Whisk in the syrup (or honey or sugar) and the rosewater.
  4. Strain the mixture through a fine sieve into a jug. Pour into the loaf tin, ramekins or moulds and chill for 4-5 hours until set.
  5. To make the sugared rose petals, dip the petals into the whisked egg white. Sprinkle or brush them with sugar and shake off the excess. Leave to dry on Bakewell paper for a couple of hours.
  6. To make the rosewater syrup, put the maple syrup and rosewater in a small pan, bring to the boil and boil for 3-5 mins until it thickens. Set aside to cool for about 20 mins.
  7. When ready to serve, dip the loaf tin, ramekins or moulds in hot water for a few seconds and loosen the jelly round the top edge with your finger.
  8. Turn the jelly out on to a flat plate (or individual jellies on to dessert plates). Spoon some syrup over and decorate with raspberries and sugared rose petals.

This dessert isn't suitable for freezing.

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 145(kcal)
  • Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(10 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99