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.

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.

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. 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.

These Jellos are extremely versatile in that most of the flavorings can be changed to just about anything else you like.

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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

Milk And Honey Jellos with Rose Syrup

Linda Nortje

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.

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Course Dessert

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Ingredients

  

1x2x3x

MILK AND HONEY JELLOS:

• 3 cups Milk
• ⅘ cup Fresh Cream (double cream)
• ½ cup Honey
• 1 t Vanilla Essence
• 2 ½ TB Gelatin Powder plain
• ½ cup Water

ROSE SYRUP:

• 1 ½ cups Water
• 1 cup Caster Sugar
• 1 t Vanilla Essence
• 1 TB Rose Water

TO SERVE:

• Edible Rose Petals (optional)
• ⅓ cup Pistachio Nuts chopped

Instructions

 

MILK AND HONEY JELLOS:

• 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.

LINDA

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