ROSE JEL­LIES

Recipe Phillippa Cheifitz

House and Leisure Food - - WINTER WARMTH -

for the jel­lies

9 gela­tine leaves ¾ cup cold wa­ter ⅓ cup caster sugar 1T rose-wa­ter 750ml Spumanté

Rosé wine

for the sug­ared rose petals

un­sprayed rose petals 1 large egg white,

lightly beaten caster sugar

Serves 8

Soak the gela­tine leaves in cold wa­ter for five min­utes, then re­move and squeeze well. Heat the wa­ter and sugar, stir­ring un­til clear. Bring to a boil, then re­move from the heat and stir in the soaked gela­tine leaves un­til dis­solved. Al­low to cool for a few min­utes, then stir in the rose-wa­ter and sparkling wine. Al­low the bub­bles to set­tle. Pour into eight stemmed glasses and re­frig­er­ate for two hours or un­til set.

To make sug­ared rose petals, dip each rose petal first into the lightly beaten egg white, then into caster sugar, gen­tly shak­ing off the ex­cess sugar. Ar­range on bak­ing sheets lined with non­stick bak­ing pa­per and bake in the oven at the very low­est tem­per­a­ture for an hour or longer, un­til crisp. Al­low to cool. Serve the jel­lies dec­o­rated with sug­ared rose petals.

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