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March 12, 2015

Milk and Honey Jellos with Rose Syrup

Milk and Honey Jellos with Rose Syrup ~ Refreshing, melt-in-the-mouth dessert with a light syrup drizzled over - perfect for Spring celebrations, Easter, Mother's Day

These little Milk and Honey Jellos with Rose Syrup are so melt-in-the-mouth delicious, I could eat a whole batch by myself.

This is the perfect dessert to welcome the new Spring season for all my Northern hemisphere friends, but the Jellos are also ideal for Easter {maybe with a little Easter Egg on top ?} or for Mother's Day with the Rose Petals as we like to enjoy them.

Milk and Honey Jellos with Rose Syrup ~ Refreshing, melt-in-the-mouth dessert with a light syrup drizzled over - perfect for Spring celebrations, Easter, Mother's Day

I googled something we have in our stores in South-Africa, called a Flanby, which I am particularly fond of, but sadly I could only find one reference to Flanby's, and it was not exactly what I was after. A Flanby is a lot like a Creme Brulee, but also not the same thing.

These Milk and Honey Jellos with Rose Syrup , reminds me a lot of a Flanby, the taste is slightly different, as Flanby's are more of a Caramel flavor and the bottoms {which when you turn them out, becomes the top} are soaked in a Caramel Syrup.

Now, after enjoying these Milk and Honey Jellos, I think it is time to put on my thinking hat and come up with a Caramel flavored {and Caramel soaked} version as these Jellos are extremely versatile in that most of the flavorings can be changed to just about anything else you like.

If individual servings is not your thing, use a larger mold and make one big dessert - maybe with a whole Rose as decoration on top with the Syrup drizzled over and around the Rose and then sprinkled with the Pistachio Nuts.

Milk and Honey Jellos with Rose Syrup

6 Servings

INGREDIENTS:

Jellos:

2 + 4/5 cups Milk
4/5 cup Fresh Cream  {double cream}
1/2 cup Runny Honey
1 t Vanilla
2 1/2 TB Gelatin, plain
1/2 cup Water

Syrup:

1 1/2 cups Water
1 cup Caster Sugar
1 t Vanilla
1 TB Rose Water

To Serve:

Edible Rose Petals {optional}
1/3 cup Pistachio Nuts, chopped

DIRECTIONS:

1.) In a large saucepan, heat the Milk, Cream, Honey and Vanilla until just before boiling point - remove from the heat.
2.) Place the Gelatin in a small bowl - pour over the Water and let stand for 3 - 4 minutes until spongy - heat 10 seconds in the microwave {maybe a few more seconds} until the Gelatin has dissolved and is clear - add a couple of tablespoonful of the Milk mixture into the Gelatin, stirring after each tablespoon - now stir in all the Gelatin into the Milk mixture - beat for a minute to make sure all is well combined.
3.) Pour the mixture into 1/2 cup sized Jello molds - refrigerate overnight until set.
4.) Syrup : Heat the Water and Caster Sugar over medium heat - let boil 7 - 10 minutes until syrupy - stir in the Vanilla and the Rose Water - let cool completely before using.
5.) To Serve : Un-mold the Jellos on a serving plate - drizzle over the Syrup - add Rose Petals {if using} and sprinkle over the Pistachio Nuts.

Serve immediately.

Milk and Honey Jellos with Rose Syrup ~ Refreshing, melt-in-the-mouth dessert with a light syrup drizzled over - perfect for Spring celebrations, Easter, Mother's Day


Linking up with these parties - also see my Party List:
By Stephanie Lynn      

10 comments:

  1. Dear Linda, these are such an elegant and beautiful treat. I would love to try this. xo, Catherine

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  2. What a lovely idea, Linda! Your Milk and Honey Jellos with Rose Syrup look wonderful!

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  3. Beautiful and delicate; so nicely done!

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  4. Linda, these are just beautiful... so elegant. Perfect for spring.

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  5. This is a great recipe! I’d love it if you would share it on my latest corn-free link party. http://www.creatingsilverlinings.com/corn-free-every-day-mar-14-2015/

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  6. It looks like these would seriously melt in the mouth. Delish!

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

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  7. I love how exotic this looks! I'm keeping this recipe in my back pocket for when I have people to impress. Thank you for sharing (and gorgeous pictures!).

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