Rose Jelly

Name: Rose Jelly
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 15g Rose flower; 50g White jelly; 60g crystal sugar; 1000ml boiling water; 150ml Cold water

by The kitchen of emblica honey

5.0 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

4

Guangxi white jelly and black jelly. White jelly is made of pectin and carrageenan. After making it in the summer, add sugar water or honey, refrigerate it in the refrigerator, and sweeten it with sugar water.
The rose petals are added this time, and it has a faint floral fragrance, which is super delicious.
Ingredients: 15 grams of roses, 50 grams of white jelly Ingredients: 60 grams of rock sugar, 1000ML of boiling water, 150ML of cold water

Ingredients

15g Rose Flower
50g White Jelly
60g Crystal Sugar

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1000ml Boiling Water
150ml Cold Water

Rose Jelly

1. Prepare ingredients.

2. Boil the white jelly with 150ml water.

3. Take three or four roses and crush the petals.

4. Put about 1000ML of water in the pot to boil, add the roses to boil, soak, and strain the scented tea.

5. After filtering, add rock sugar and boil.

6. The boiled scented tea is about 1100ML, add the white jelly and stir while pouring in, and boil until slightly boiled.

7. To prepare the mold, add the crushed petals.

8. Add the cooked jelly to the mold, and pour the rest into other containers.

9. Let it cool thoroughly and set it in shape. Add some sugar water when eating.

Tips:
1. White jelly can also be made with fish gelatin powder or gelatin flakes, or white jelly powder.
2. Mix the boiled jelly and stir again before putting it in the pot. Stir while pouring.
3. It is better to add some sugar water when eating.