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Francisco Migoya

Rose Jelly

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Preparation info
  • Yield:

    201 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Rose Infusion

  • Water 350 g 12.35 oz
  • Organic red roses, petals only, coarsely chopped 4

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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