This Rose Milk Gelatin is a surprisingly refreshing floral dessert that is perfect for a tea party, bridal or baby shower, etc.
I joined with some of my favorite bloggers for a giveaway/link party. One lucky entrant could win a KitchenAid Classic Series Stand Mixer. And everyone can enjoy all of the Mother's Day themed recipes in the linkup below.
Your Mission: Grab the Rose Milk Gelatin recipe, scroll to enter the giveaway and then keep going for even more fabulous recipes.
This recipe started as something else entirely and then a substitute here and a substitute there and suddenly it was a completely new recipe. I thought it was unique, but I found out it is quite similar to Indian Rose Milk Pudding. The pudding has more milk and thus a creamier texture, and this is more gelatin like.
If you have never tried anything with edible flowers or extracts, it tastes pretty much like it smells. Which makes sense considering how closely taste and smell are related.
Be sure to use rose water made for culinary use and not essential oils. It can often be found with the extracts or in the liquor department of the grocery store, or do like I did and buy a bottle on Amazon and have it on hand for forever and a day! You only need a small amount for the rose flavor to come through.
I served mine with lemon curd and a few rosemary flowers I plucked off my rosemary plant. It was a wonderful combination.
Rose Milk Gelatin
- 1 cup cold water
- 1 envelope unflavored gelatin
- ½ cup sugar
- ½ teaspoon rose water
- 1 cup milk
- 1 drop red food coloring (optional)
- ¼ cup whipped cream or lemon curd for topping
- edible flowers for serving (optional)
- Pour water into small saucepan. Sprinkle gelatin over water. Heat for 3 minutes over medium high heat for three minutes.
- Add sugar, rose water, milk and food coloring. Cook for one minute. Pour into individual serving dishes and chill until firm.
- Top with lemon curd or whipped cream and an edible flower, if desired, just before serving.
You are invited to the Inlinkz link party!
Leave a Reply