Rose Jelly

Ingredients

Rose Infusion

  • Water 350 g 12.35 oz
  • Organic red roses, petals only, coarsely chopped 4 4
  • Rose infusion 175 g 6.17 oz 86.89%
  • Sugar 25 g .88 oz 12.41%
  • Gellan gum, low acyl 1 g .05 oz .7%

Method

  1. Bring the water to a boil and pour over the chopped rose petals. Allow to steep for 5 minutes and then strain.
  2. Cool in an ice water bath. Make the jelly following the procedure for the litchi jelly, replacing the litchi purée and water with the rose infusion.

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