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Inspired by Japanese Sakura jelly made Chinese Rose bud tea jelly with rose infused white chocolate mousse
looks like vintage art on a plate!
Perfect.. This is art of cooking.. Amazing
Put the rose soaked water into a small pot and sprinkle the gelatine put it on low heat and keep stiring till gleatine and sugar is dissolved. Pour half the rose jelly into the mould, drop the roses in.
Wait until the jelly is half-set before pouring the remaining jelly in. Let it set in the fridge.
Mix the gelatine powder with the rose petals and sprinkle over the water in a small pot. Heat and stir to dissolve the gelatine. When cool, mix the melted chocolate in. Chill slightly.
Whip the cream until stiff, then whisk in the chocolate-gelatine mixture and pour the mousse over the rose jelly layer.
Cover and chill for at least 3 hours. When set put the mould in warm water and de mould it.
SERVING: 1
looks like vintage art on a plate!
Perfect.. This is art of cooking.. Amazing
Pretty afroz
Looks lovely Afroz!
Beautiful
Beautiful food art dear!
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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