A delicatedly flavoured and delicious jelly dessert from Woman’s Weekly, it’s great served with raspberries and sugared rose petals. Enjoy!
- 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
Pour the milk into a pan and place on a low heat. Slowly, bring it almost to the boil.
Meanwhile, cut up the gelatine leaves into a small bowl and cover them with cold water. Leave for at least 5 mins to soften.
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.
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.
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.
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.
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.
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.
For sugared petals, use roses that haven't been sprayed with chemicals. This dessert isn't suitable for freezing.