Layers of rose-scented jelly, fresh raspberries, and whipped cream create an elegant chilled dessert.
# Components:
→ Raspberry Rose Jello
01 - 1 1/4 cups water
02 - 1/3 cup granulated sugar
03 - 2 cups fresh raspberries, divided
04 - 2 tablespoons lemon juice
05 - 2 teaspoons unflavored powdered gelatin
06 - 1 tablespoon rose water
→ Whipped Cream Layer
07 - 1 cup heavy cream
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract
→ Garnish
10 - Fresh raspberries
11 - Edible rose petals (optional)
12 - Fresh mint leaves (optional)
# Directions:
01 - Combine water and granulated sugar in a small saucepan over medium heat. Bring to a gentle boil while stirring until sugar fully dissolves.
02 - Add 1 1/2 cups raspberries and lemon juice to the syrup. Reduce heat and simmer for 2 to 3 minutes until berries break down slightly.
03 - Pass the mixture through a fine sieve into a bowl to remove seeds and pulp, discarding solids.
04 - Sprinkle gelatin evenly over the warm liquid. Let it sit for 2 minutes, then stir until fully dissolved.
05 - Stir in rose water and allow the mixture to cool to room temperature for 10 minutes.
06 - Distribute half of the jello mixture evenly among four glasses. Add a few fresh raspberries to each glass and refrigerate until set, about 45 minutes.
07 - Using a mixer or whisk, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Spoon or pipe the whipped cream over the set jello in each glass. Chill for 10 minutes to firm slightly.
09 - Pour remaining raspberry rose jello mixture over the whipped cream layer. Add extra raspberries if desired. Refrigerate at least 2 hours until fully set.
10 - Before serving, top each parfait with additional whipped cream, fresh raspberries, edible rose petals, and mint leaves as preferred.
