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Rosé Jelly

The perfect dessert for summer.

By Faith StrattonPublished 6 years ago 3 min read
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Ingredients

5 sheets of platinum grade gelatine

400ml rosé

170ml water

75g caster sugar

Rose petals – ideally as fresh as possible and not taken from florist flowers or supermarket flower, you want to avoid pesticides

Raspberries, strawberries or redcurrants – or use a mix, it’s up to you!

Method

1. The first step is to sponge your gelatine. You’ll want to put your gelatine leaves in cold water and make sure they are covered with water. Leave the gelatine in the water for at least five minutes. The gelatine is ready when the leaves are totally softened and have lost any firmness.

2. While you’re sponging your gelatine, you can turn your attention to the other components of the jelly. Pour the rose, water and sugar into a saucepan and put on a low heat. Stir until all of the sugar has dissolved, then take off the heat.

3. The liquid should be just warmer than blood temperature (to test this you can either use a probe thermometer or test a bit of the liquid on the back of your hand), any hotter and the gelatine will become stringy. When your gelatine is fully sponged and the liquid has reached the right temperature stir your gelatine.

4. Once the gelatine has dissolved you can start assembling your jellies. First, prep your dariole moulds, simply rinse them out with cold water and make sure the sides are covered with water.

5. The next step is to pour the jelly mixture into a measuring jug for easy pouring. I recommend pouring the liquid over the back of a large spoon, this may seem bizarre but it means that you end up with fewer air bubbles in the jelly.

6. Before placing any rose petals or berries into the jelly you need to coat them in some of the liquid, do this by placing them on a spoon and lowering them into the jelly mixture. This step will help you in avoiding creating air bubbles in the jelly later on.

7. Now that you have decanted some of the jelly into a jug you can begin to assemble your darioles. Pour about half a centimetre of liquid (again over the back of a spoon) into the bottom of the darioles. Now place one rose petal and one berry in the bottom of the darioles. Fridge the jellies for 15 minutes or freeze them for ten.

8. Take your jellies out of the fridge/freezer, you know that you are ready for the next step when there is a slight jiggle to the jelly but when you put your fingertip on the surface of the jelly it leaves behind an impression. Repeat steps 6 and 7 but this time add more rose petals and berries. Fridge/freeze again.

9. Keep repeating the steps until you fill your mould to the top. If you do end up with bubbles when you are assembling your jelly either pop them using a cocktail stick or use a teaspoon to flick them out. This may seem tedious but it makes for a very professional end result.

10. Once you have filled your mould place them in the fridge for half an hour. You want to make sure that they are fully set before you try to turn them out.

11. Now when you turn a jelly out onto a plate it will stick to wherever it lands, unless you put some water on the plate. If you are unsure about your plating I would suggest just applying a small amount of water to the plate so you can adjust the position of the jelly.

12. To turn out your jellies you will need a bowl of hand-hot water. Dip the mould as far as you can into the hot water without risking getting water onto the top of the jelly. Then turn the jelly quickly out onto a plate.

There you have it, your jellies are ready to serve! They are great with a thinner custard, like crème anglaise or served on their own, enjoy!

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