# What You’ll Need:
→ Strawberry Gelatin
01 - 1 packet strawberry-flavored gelatin (3.0 oz)
02 - 2 cups boiling water
→ Rose Gelatin
03 - 1 packet unflavored gelatin (0.35 oz)
04 - 2 cups water
05 - 3/4 cup granulated sugar
06 - 2 tablespoons rose water
07 - Pink food coloring (optional)
→ Cream Base
08 - 2 packets unflavored gelatin (total 0.71 oz)
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 Make It:
01 - Dissolve the strawberry-flavored gelatin in 2 cups of boiling water, stir 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 sugar; heat gently until the sugar dissolves. Meanwhile sprinkle 1 packet unflavored gelatin over 2 tablespoons cold water and let bloom for 1–2 minutes, then stir the bloomed gelatin into the warm sugar syrup off the heat. Add 2 tablespoons rose water and a drop of pink food coloring if desired; pour into a separate shallow dish and chill until set.
03 - When both gels are completely set, use a sharp knife to cut them into approximately 1/2-inch to 3/4-inch cubes and transfer gently to a mixing bowl.
04 - Sprinkle 2 packets of unflavored gelatin over 1/2 cup cold water and let bloom for 5 minutes so the granules absorb the liquid.
05 - Combine 2 cups whole milk and 1 cup heavy cream in a saucepan and heat just until small bubbles appear at the edge and the mixture is steaming; do not boil.
06 - Remove the dairy from the heat, whisk in the bloomed gelatin until dissolved, then stir in 1 cup sweetened condensed milk and 1 teaspoon vanilla extract. Allow the mixture to cool until lukewarm but still pourable.
07 - Gently mix the strawberry and rose gelatin cubes together, arrange them evenly in a 10-inch ring or bundt mold, and distribute the colors for an even pattern.
08 - Carefully pour the cooled cream mixture over the gelatin cubes, tapping the mold lightly on the counter to release trapped air and help the liquid settle between the cubes.
09 - Refrigerate the filled mold for at least 3–4 hours, or until the filling is completely set and no longer wobbly.
10 - To unmold, dip the outside of the mold briefly in warm water for a few seconds, invert onto a serving plate, slice with a sharp knife and serve chilled. Garnish with fresh strawberries or edible rose petals if desired.
