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Home / Recipes / Sakura rose jelly with rose infused white chocolate mousse

Photo of Sakura rose jelly with rose infused white chocolate mousse by Afroz Shaikh at BetterButter
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Sakura rose jelly with rose infused white chocolate mousse

Feb-01-2016
Afroz Shaikh
30 minutes
Prep Time
60 minutes
Cook Time
1 People
Serves
Read Instructions Save For Later

ABOUT Sakura rose jelly with rose infused white chocolate mousse RECIPE

Inspired by Japanese Sakura jelly made Chinese Rose bud tea jelly with rose infused white chocolate mousse

Recipe Tags

  • Egg-free
  • Medium
  • Others
  • Japanese
  • Simmering
  • Freezing
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 1

  1. 2 tbsp Dry rose petals
  2. 1/2 tsp gelatine powder
  3. 50 ml water
  4. 50 gm white chocolate
  5. 1/2 cup whipping cream
  6. 1 cup water from soaking the rose buds
  7. 1/2 tsp gelatine powder
  8. 1 tsp of sugar

Instructions

  1. 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.
  2. Wait until the jelly is half-set before pouring the remaining jelly in. Let it set in the fridge.
  3. 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.
  4. Whip the cream until stiff, then whisk in the chocolate-gelatine mixture and pour the mousse over the rose jelly layer.
  5. Cover and chill for at least 3 hours. When set put the mould in warm water and de mould it.

Reviews (6)  

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Bindiya Sharma
Feb-05-2016
Bindiya Sharma   Feb-05-2016

looks like vintage art on a plate!

Samina Shaikh
Feb-02-2016
Samina Shaikh   Feb-02-2016

Perfect.. This is art of cooking.. Amazing

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