Milk and Honey Jellos with Rose Syrup are refreshing, melt-in-the-mouth jellos with a light syrup drizzled over - perfect dessert for Spring celebrations, Easter, Mother's Day.
In a large saucepan, heat the Milk, Cream, Honey and Vanilla until just before boiling point – remove from the heat
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
Pour the mixture into 1/2 cup sized Jello molds – refrigerate overnight until set
ROSE 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
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
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.