Rose Petal & Hibiscus Jelly Recipe
By Nicola Lando
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20 minutes prep time
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20 minutes cook time
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Easy
Ingredients Serves: 6
- 75g rose petals
- 15g hibiscus flowers
- 1 tbsp rose water
- 800ml water
- 125g caster sugar
- 1tbsp lemon juice
- 5 gelatine sheets (180 bloom)
- 250ml double cream
- 1 tbsp icing sugar
- 1/2 tsp vanilla paste
- 20g crystallised rose petal pieces
Equipment
- Disposable piping bag
- Star-shaped nozzle
Method
- 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.
- Strain the flavoured water through a sieve into a heatproof bowl. Add the rose water and sugar.
- Place the gelatine sheets in a bowl of cold water for 5 minutes, or until softened.
- Bring to the flavoured water mixture to simmer over a low heat, stirring to dissolve the sugar.
- Remove from heat, and add the lemon juice.
- Strain the gelatine to squeeze out the water. Add the gelatine to the hot liquid, stirring until completely dissolved.
- Pour into the moulds.
- Refrigerate for at least 4 hours or overnight until set.
- Before serving, whisk the double cream with the sieved icing sugar and vanilla paste until soft peaks form.
- Fill a piping bag with the cream and pipe small rosettes on the top of each jelly.
- Sprinkle with a few crystallised rose petal pieces and serve.
For another showstopper dessert, why not try making this Golden Croquembouche recipe, or click through to browse our range of edible flowers here.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
