Rose White Jelly

Name: Rose White Jelly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Jelly; Some Rose flower; Some Sugar; 2200ml water

by Feifei 2005

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is the white jelly I bought last year, and I forgot to eat it in the refrigerator. Fortunately, the retention period has not expired for one and a half years. I made it at home today and added dried rose petals. I thought it was bright pink. The color fades when I cook it, but there is a fragrant rose fragrance in the jelly, and it tastes good. It is good with fruit or milk. It is very suitable for summer desserts.

Ingredients

100g Jelly
Some Rose Flower
Some Sugar
2200ml Water

Rose White Jelly

1. Prepare white jelly powder

2. Ready to dry roses

3. Pour the white jelly powder into the bowl

4. Add rose petals

5. Add water to make a paste

6. Add water to a pot and bring to a boil

7. Add sugar and stir

8. Pour the white jelly paste

9. Stir while cooking

10. Turn off the heat until the jelly water is boiling

11. Pour the jelly water into the container and set the shape when it is cold

12. It's better to put it in the refrigerator. Can be paired with milk or fruits to make an iced dessert

Tips:
1. Add a little water to the white jelly powder to make a paste, then pour it into the pot and stir while cooking.
2. The water in the pot is boiled with sugar, so that it tastes delicious without adding sugar.
3. Add water according to the instructions on the white jelly powder. Too much water will cause the white jelly powder to be too thin to form.
4. It will be more delicious when it is chilled in the refrigerator.