Name: Sakura rose jelly with rose infused white chocolate mousse recipe by Afroz Shaikh at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 2 tbsp Dry rose petals; 1/2 tsp gelatine powder; 50 ml water; 50 gm white chocolate; 1/2 cup whipping cream; 1 cup water from soaking the rose buds; 1/2 tsp gelatine powder; 1 tsp of sugar

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

Ingredients Serving: 1

2 tbsp Dry rose petals
1/2 tsp gelatine powder
50 ml water
50 gm white chocolate
1/2 cup whipping cream
1 cup water from soaking the rose buds
1/2 tsp gelatine powder
1 tsp of sugar

Instructions

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.