Lunch: Yogurt Honey Jelly with Strawberries and Roses

Sunset's April 1975 recipe for Russian Cream—and English food writer Josceline Dimbleby's recipe for Athenian Jelly—inspired Niloufer Ichaporia King to make this dessert. It's perfect after Parsi food and very much in character with it. Serve with cookies

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Yogurt Honey Jelly with Strawberries and Roses

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 envelope (1/4 oz.) powdered gelatin
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
4 tablespoons honey, or to taste
Pinch of salt
1 1/2 cups plain Greek yogurt
1 cup hulled strawberries, sliced lengthwise
1 tablespoon sugar
1/2 teaspoon rose water (optional; see Notes)
1/4 cup rose petals (see Notes)

Instructions

Put gelatin and 1/2 cup water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.
Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.
Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 6-in. cake pan. Cover with plastic wrap and chill until set, at least 1 hour.
Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)
To unmold, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.
Note: Nutritional analysis is per serving.

Add a review for Yogurt Honey Jelly with Strawberries and Roses