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| Prep Time | 1 h 30 min |
| Servings |
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Ingredients
- 1 packet Gelatin (powdered)
- 120 g Double cream (whipping)
- 1/2 tsp Vanilla
- 4 tbsp Honey (or to taste)
- pinch of Salt
- 360 g Yogurt (best with Greek yogurt)
- 200 g Strawberries (hulled, sliced lengthwise)
- 1 tbsp Sugar
- 1/2 tsp Rose water (optional)
- 50 g Rose petals
Ingredients
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Instructions
- Put gelatin and 120 ml water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.
- Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.
- Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 15 cm cake pan. Cover with plastic wrap and chill until set, at least 1 hour.
- Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)
- To unmould, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.
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