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 Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
