Rose Cream & Raspberry Jellies Recipe

Soak gelatin sheets in cold water for 5 minutes to soften.

In a saucepan, heat rose water over low heat until warm. Remove from heat and add soaked gelatin sheets. Stir until dissolved.

In a separate bowl, whip heavy cream and sugar until soft peaks form.

Gently fold in rose water mixture into the whipped cream until well combined.

Divide the mixture evenly among 4 serving glasses or molds. Chill in the refrigerator for at least 3 hours or until set.

In a blender or food processor, puree half of the fresh raspberries until smooth. Strain the puree to remove any seeds.

Once the rose cream is set, pour the raspberry puree over the top of each serving glass or mold. Garnish with remaining fresh raspberries.

Return to the refrigerator and chill for another hour to set the raspberry layer.

Serve chilled and enjoy!