300 g of dried rose petals
1 1/3 cup of water
1/3 cup of sugar
1 tablespoon of grated lemon zest
4 tablespoons of orange juice
2 cups of orange juice
1 tablespoon of unsweetened gelatin powder
1 cup of heavy cream
300 g of dried rose petals
1 1/3 cup of water
1/3 cup of sugar
1 tablespoon of grated lemon zest
4 tablespoons of orange juice
2 cups of orange juice
1 tablespoon of unsweetened gelatin powder
1 cup of heavy cream
Bring the rose petals, sugar, and 1 cup of water to a boil in a medium saucepan
When boiling, reduce heat and simmer for 10 minutes
Transfer the mixture to a blender, add lemon zest, orange juice, and blend until smooth. Reserve
In a small refrigerator-safe bowl, sprinkle gelatin over the remaining water and let it hydrate for 5 minutes
Heat the mixture in a double boiler, stirring until dissolved
Add the rose petal mixture and stir well
Mix in the heavy cream and stir well
Place in a large serving dish, cover with plastic wrap, and refrigerate for 3 hours.
