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Prep Time: 00:25
Servings: 6
Cooking Time:
Ingredients
- - JELLY:
- 700ml - milk
- 200ml - cream
- 125ml - honey
- 1 - vanilla pod, sliced open lengthwise and deseeded
- 37.5ml - gelatine
- - pistachio nuts, chopped
- - ROSEWATER SYRUP:
- 370ml - water
- 100g - castor sugar
- 1 - vanilla pod, sliced open lengthwise and deseeded
- 15ml - rosewater
Method
Honey’s sweetness complements milk beautifully. Serve this with a rosewater syrup as a refreshing dessert
Heat the milk, cream, honey and vanilla pod in a saucepan over moderate heat to just before boiling point, then remove from heat.
Place 125ml cold water in a glass bowl and sprinkle the gelatine over it. Leave until set, then heat the gelatine in the microwave until just melted (or melt it over hot water in a saucepan).
Remove the vanilla pod from the milk mixture (you can use it again for the rosewater syrup) and add the gelatine. Stir through and pour into a rinsed mould or individual cups or moulds. Refrigerate overnight to set.
Place 125ml cold water in a glass bowl and sprinkle the gelatine over it. Leave until set, then heat the gelatine in the microwave until just melted (or melt it over hot water in a saucepan).
Remove the vanilla pod from the milk mixture (you can use it again for the rosewater syrup) and add the gelatine. Stir through and pour into a rinsed mould or individual cups or moulds. Refrigerate overnight to set.
Prepare the syrup Heat the water, sugar and vanilla pod in a saucepan over moderate heat, stirring until the sugar has dissolved. Then bring to the boil and cook for about 10 minutes. Stir in the rosewater and allow to cool, then refrigerate.
To serve
Turn the jelly out onto a serving plate and pour the syrup over it. Sprinkle with rose petals and pistachio nuts, and serve.
