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Milk & Honey Gelatin Cups with Rose Syrup Podge

Milk and Honey Jellos with Rose Syrup are light, melt-in-the-mouth jellos finished with a delicate rose syrup — an ideal dessert for spring gatherings, Easter or Mother’s Day.

Milk and Honey Jellos with Rose Syrup

These milk and honey jellos are wonderfully delicate — silky, lightly sweetened and almost creamy in texture. They set into small individual molds and are irresistible when topped with a fragrant rose syrup and a scattering of chopped pistachios. They work beautifully for spring celebrations, Easter brunches or as a pretty treat for Mother’s Day.

If you prefer a single showpiece dessert, use a larger mold and present the jello on a platter with a whole rose or a ring of petals, drizzling the syrup around it and finishing with pistachios for color and crunch.

Milk and Honey Jellos with Rose Syrup

Milk and Honey Jellos with Rose Syrup

Milk And Honey Jellos with Rose Syrup

Linda Nortje
Refreshing, melt-in-the-mouth jellos with a light rose syrup — perfect for spring celebrations, Easter and Mother’s Day.
Course: Dessert
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients

MILK AND HONEY JELLOS:

  • 3 cups Milk
  • 4/5 cup Fresh Cream (double cream)
  • 1/2 cup Honey
  • 1 tsp Vanilla Essence
  • 2 1/2 TB Gelatin Powder (plain)
  • 1/2 cup Water

ROSE SYRUP:

  • 1 1/2 cups Water
  • 1 cup Caster Sugar
  • 1 tsp Vanilla Essence
  • 1 TB Rose Water

TO SERVE:

  • Edible Rose Petals (optional)
  • 1/3 cup Pistachio Nuts, chopped

Instructions

MILK AND HONEY JELLOS:

  1. In a large saucepan, heat the milk, cream, honey and vanilla until just below boiling. Remove from heat.
  2. Put the gelatin in a small bowl and pour over the 1/2 cup water. Let stand 3–4 minutes until spongy. Heat briefly (about 10 seconds) in the microwave or over a warm water bath until dissolved and clear.
  3. Add a couple of tablespoons of the warm milk mixture into the gelatin, stirring after each addition to temper it. Then stir the gelatin mixture back into the rest of the milk mixture and beat for a minute to combine.
  4. Pour into 1/2-cup molds (or one larger mold) and refrigerate overnight until set.

ROSE SYRUP:

  1. Combine the water and caster sugar in a small saucepan and simmer over medium heat for 7–10 minutes until slightly syrupy. Stir in the vanilla and rose water, then cool completely.

TO SERVE:

  1. Unmold the jellos onto a serving plate, drizzle with rose syrup, scatter rose petals if using, and sprinkle with chopped pistachios.

Nutrition values, where given, may not always be accurate. Please check ingredient labels if needed.

LINDA

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