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Rose jelly

Rose jelly


8 tablespoons of finished rose sugar

6 sheets of gelatine

1/2 liter of sweet rosé wine

2 unsprayed full scented roses

Rose petals



Small glasses that can withstand cold and heat


Pour cold water into a bowl and soak the gelatine in it. Then pour the sweet white wine into a pot and heat it with the rose sugar until it has dissolved. Stir again and again. Dissolve the wet, squeezed gelatine in another pot over low heat and then quickly stir it into the wine. Then keep the pot warm on the lowest flame, please not hot.

Now fill small jars with a little jelly, then sprinkle some rose petals on them and put them in the fridge for a moment. When the jelly has set, add the next layer of warm liquid on top and cover with petals again, then put it back in the fridge. Repeat this until all the jelly is used up. The last layer should be pure jelly without rose petals.

The rose jelly will keep in the fridge for a few days and is intended for consumption as soon as possible. The jelly also tastes delicious with fruit salad or dry cakes.

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