# What You Need:
→ Strawberry gelatin
01 - 1 packet (3.00 oz) strawberry-flavored gelatin
02 - 2 cups boiling water
→ Rose gelatin
03 - 1 packet (0.35 oz) unflavored gelatin
04 - 2 cups water
05 - 3/4 cup granulated sugar
06 - 2 tablespoons rose water
07 - Pink food coloring (optional), a drop
→ Cream base
08 - 2 packets (0.71 oz total) unflavored gelatin
09 - 1/2 cup cold water
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 1 cup sweetened condensed milk
13 - 1 teaspoon vanilla extract
→ Garnish (optional)
14 - Fresh strawberries and edible rose petals
# Directions:
01 - Stir the strawberry gelatin powder into 2 cups of boiling water until fully dissolved. Pour into a shallow dish to a depth of about 1 inch and refrigerate until firm, approximately 1 hour.
02 - Combine 2 cups water and 3/4 cup sugar in a saucepan and heat gently until the sugar dissolves. Remove from the heat, sprinkle the unflavored gelatin over 2 tablespoons cold water to bloom for 1–2 minutes, then stir the bloomed gelatin and 2 tablespoons rose water into the warm sugar syrup. Add a drop of pink coloring if desired. Pour into a separate shallow dish and chill until set.
03 - When both gelatin layers are fully set, use a sharp knife to cut them into uniform 1/2–3/4 inch (about 1–2 cm) cubes. Transfer the cubes to a mixing bowl and handle gently to avoid breakage.
04 - Sprinkle the two packets of unflavored gelatin over 1/2 cup cold water and let bloom for 5 minutes, until the granules swell and soften.
05 - Heat the whole milk and heavy cream in a saucepan over medium-low heat until steaming and just beginning to simmer; do not boil. Remove from the heat.
06 - Stir the bloomed gelatin into the hot milk mixture until fully dissolved. Add the sweetened condensed milk and vanilla extract, whisking until homogenous. Allow the mixture to cool to lukewarm but still pourable.
07 - Arrange the strawberry and rose gelatin cubes evenly in a greased 10-inch ring or bundt pan. Gently pour the cooled cream mixture over the cubes, tapping the mold lightly to settle liquid and release trapped air.
08 - Refrigerate without disturbance for at least 3–4 hours, or until the custard is completely set and firm to the touch.
09 - Briefly dip the exterior of the mold into warm water for a few seconds, invert onto a serving plate to release, then slice and serve chilled. Garnish with fresh strawberries and edible rose petals if desired.
