Sakura jelly (rose ) with rose infused white chocolate mousse

Inspired by Japanese Sakura jelly made Chinese Rose bud tea jelly with rose infused white chocolate mousse. I had submitted this recipe for ‪#‎chaifusiondesserts‬ contest organisedby fabulous group on Facebook called Chai pe milte hain”  and was declared as one of the winner and the recipe was published in very popular magazine “Grehlakshmi”

Special thanks to admin of the group: Inaaya Anjali Irfan Shaikh for giving me such an opportunity.

Below is the link to chai pe milte group. Do check it out friends,

https://www.facebook.com/groups/1511205919177580/

https://www.facebook.com/search/top/?q=chai%20pe%20milte%20hain%20afroz%20fusion%20winner

 

In a bowl put dry rose buds ( used in Chinese rose tea)soak in warm water for 1-2 hours. Rinse and Keep them in water.

Ingrdients:

Rose jelly layer:
1 cup water from soaking the rose buds
1/2 tsp gelatine powder

1 tsp of sugar

Method:
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.

Rose infused White Chocolate Mousse Layer:
1/2 tsp gelatine powder
50 ml water

2 tbsp Dry rose petals

50 gm white chocolate

1/2 cup whipping cream

Method:

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 choc in. Chill slightly.
Whip the cream until stiff, then whisk in the choc-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.

Serve chilled with fresh fruits.

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