Raspberry Rose Jello Parfait (Print)

Lush raspberry and rose jelly layered with creamy yogurt, topped with fresh berries. Light, floral, and elegant.

# Components:

→ Raspberry Rose Jello

01 - 2 cups fresh raspberries, plus extra for garnish
02 - 1/2 cup granulated sugar
03 - 1 tablespoon lemon juice
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 2 1/2 teaspoons unflavored powdered gelatin (1 envelope)

→ Creamy Yogurt Layer

07 - 1 cup Greek yogurt, full-fat or reduced-fat
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract

→ Garnish

10 - 1/2 cup fresh raspberries
11 - Edible dried rose petals, optional
12 - Mint leaves, optional

# Directions:

01 - In a saucepan, combine raspberries, granulated sugar, lemon juice, and water. Bring to a gentle simmer over medium heat for 3 to 4 minutes, stirring to dissolve the sugar and break down the berries.
02 - Remove saucepan from heat. Strain mixture through a fine mesh sieve to remove seeds and pulp, extracting approximately 2 1/4 cups raspberry liquid.
03 - Stir rose water into the warm raspberry liquid until thoroughly blended.
04 - Sprinkle gelatin over 1/4 cup cold water in a small bowl. Allow to stand 5 minutes to bloom, then microwave for 10 to 15 seconds until the gelatin is fully dissolved.
05 - Whisk dissolved gelatin into the warm raspberry rose mixture, ensuring complete incorporation. Let cool to room temperature.
06 - Pour half of the raspberry rose jello evenly into four serving glasses. Refrigerate for 1 hour, or until set.
07 - While first layer chills, whisk together Greek yogurt, honey or maple syrup, and vanilla extract in a mixing bowl until smooth.
08 - Once the initial jello layer is set, gently spoon the creamy yogurt mixture on top of each portion.
09 - Pour remaining raspberry rose jello over the yogurt layer. Refrigerate parfaits for at least 2 additional hours, or until fully set.
10 - Before serving, top each parfait with fresh raspberries, edible dried rose petals, and mint leaves as desired.

# Chef Secrets:

01 -
  • It feels like serving a little jewel box at the end of a meal—nobody expects it, but everyone is delighted.
  • The fragrant rose water is the kind of detail that turns a simple dessert into a conversation starter at the table.
02 -
  • I once rushed the blooming step with gelatin and ended up with uneven, grainy patches—take your time and let it fully hydrate.
  • Letting the jello base cool to room temperature before adding the yogurt layer ensures the two don’t blend into one pink cloud, but keep an eye so it doesn’t set completely in the bowl.
03 -
  • Dissolving the gelatin completely is the magic key for that ultra-smooth, transparent jello finish—don’t cut corners here.
  • The quality of your rose water makes all the difference; use the real stuff and start lightly, tasting as you go for perfect balance.
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