Rose Petal & Hibiscus Jelly Recipe

Rose petals are beautiful to cook with and a little extra rosewater amplifies their scent. Hibiscus flower's tea-like scent balances the floral sweetness. The rose & hibiscus jelly - of course - has the obligatory 'wobble', so if you can, be sure to turn out of the cups or moulds before serving.

Ingredients Serves: 6



  1. Place the rose petals, hibiscus petals and water in a large saucepan over a medium heat. Slowly bring to the boil and then simmer gently for 5-10 minutes until the flowers are soft.
  2. Strain the flavoured water through a sieve into a heatproof bowl. Add the rose water and sugar.
  3. Place the gelatine sheets in a bowl of cold water for 5 minutes, or until softened.
  4. Bring to the flavoured water mixture to simmer over a low heat, stirring to dissolve the sugar.
  5. Remove from heat, and add the lemon juice.
  6. Strain the gelatine to squeeze out the water. Add the gelatine to the hot liquid, stirring until completely dissolved.
  7. Pour into the moulds.
  8. Refrigerate for at least 4 hours or overnight until set.
  9. Before serving, whisk the double cream with the sieved icing sugar and vanilla paste until soft peaks form.
  10. Fill a piping bag with the cream and pipe small rosettes on the top of each jelly.
  11. Sprinkle with a few crystallised rose petal pieces and serve.
© Speciality Cooking Supplies Limited 2024

For another showstopper dessert, why not try making this Golden Croquembouche recipe, or click through to browse our range of edible flowers here. 


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