Silky cream studded with strawberry and rose gelatin cubes, chilled and unmolded for an elegant, floral dessert.
# What You Need:
→ Strawberry Gelatin
01 - 1 packet (85 g) strawberry-flavored gelatin
02 - 2 cups boiling water
→ Rose Gelatin
03 - 1 packet (10 g) unflavored gelatin
04 - 2 cups water
05 - 2 tbsp rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring (optional)
→ Cream Base
08 - 2 packets (20 g total) unflavored gelatin
09 - 1/2 cup cold water
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 1 cup sweetened condensed milk
13 - 1 tsp vanilla extract
# How to Make It:
01 - Dissolve the strawberry gelatin in 2 cups boiling water. Pour into a shallow dish and refrigerate until firm (about 1 hour).
02 - In a saucepan, combine 2 cups water and sugar. Heat until sugar dissolves. Remove from heat and stir in 1 packet unflavored gelatin (sprinkle over 2 tbsp of cold water first, let bloom, then add) and rose water. Add a drop of pink food coloring if desired. Pour into a separate shallow dish and refrigerate until set.
03 - When both gelatins are firm, cut them into 1-2 cm cubes.
04 - Sprinkle 2 packets of unflavored gelatin over 1/2 cup cold water; let bloom for 5 minutes. Meanwhile, heat milk and heavy cream in a saucepan until just starting to simmer (do not boil). Remove from heat, stir in the bloomed gelatin, then add sweetened condensed milk and vanilla. Let cool until just lukewarm but still pourable.
05 - Gently mix the gelatin cubes together and arrange them evenly in a 10-inch ring or bundt mold.
06 - Pour the cooled cream mixture over the gelatin cubes, tapping the mold gently to release air bubbles.
07 - Refrigerate the cake for at least 3-4 hours, or until completely set.
08 - Unmold by dipping the mold briefly in warm water and inverting onto a serving plate. Slice and serve chilled.
