# What You’ll Need:
→ Strawberry Gelatin
01 - 1 packet (3 oz) strawberry-flavored gelatin
02 - 2 cups boiling water
→ Rose Gelatin
03 - 1 packet (0.35 oz) unflavored gelatin
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring (optional)
→ Cream Base
08 - 2 packets (0.71 oz 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 teaspoon vanilla extract
# How-To Steps:
01 - Stir the strawberry-flavored gelatin into 2 cups of boiling water until fully dissolved; pour into a shallow dish and refrigerate until firm, about 1 hour.
02 - In a saucepan combine 2 cups water and 3/4 cup granulated sugar; heat until the sugar dissolves. Meanwhile, sprinkle the unflavored gelatin over 2 tablespoons cold water and let it bloom for a few minutes. Remove the syrup from heat, stir in the bloomed gelatin and 2 tablespoons rose water, add a drop of pink food coloring if desired, then pour into a separate shallow dish and chill until set.
03 - When both gelatin sheets are firm, use a sharp knife to cut them into 1/2- to 3/4-inch cubes; transfer the cubes to a mixing bowl and handle gently to avoid breaking.
04 - Sprinkle the two packets of unflavored gelatin over 1/2 cup cold water and allow to bloom for 5 minutes so the granules swell and soften.
05 - Warm the whole milk and heavy cream in a saucepan over medium heat until small bubbles appear at the edge (do not boil). Remove from heat, whisk in the bloomed gelatin until fully dissolved, then stir in the sweetened condensed milk and vanilla. Cool the mixture until lukewarm but still fluid.
06 - Evenly distribute the strawberry and rose gelatin cubes in a 10-inch ring or bundt mold. Pour the cooled cream mixture slowly over the cubes, tapping the mold gently to release any trapped air and ensure the liquid settles between cubes.
07 - Refrigerate for at least 3 to 4 hours, or until the cream base is completely set and the structure is firm to the touch.
08 - Briefly dip the outside of the mold into warm water to loosen edges, invert onto a serving plate, then slice and serve chilled. Garnish with fresh strawberries or edible rose petals if desired.
