Ingredients
ROSE SYRUP
1 1/4 cups water
2 cups sugar
2 tablespoons lemon juice
1/4 cup rose water
1 teaspoon strawberry extract (optional)
JELLY
6 g agar-agar
250 ml water
200 ml rose syrup
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TO MAKE SYRUP:. In a saucepan, combine water and sugar. Bring to a boil, reduce heat, and simmer 10 minutes. Add lemon juice, rose water, and strawberry extract. Bring back to a boil, reduce heat, and simmer another 10 minutes. Remove from heat. TO MAKE JELLY:. Rinse moulds under cold water, do not dry. Mix water and agar-agar. Bring to a boil and simmer until dissolved. Add coconut cream and rose syrup. Pour mix into the moulds and allow to cool to room temperature before refrigerating. Wait until completely set before removing from moulds. Top with a little bit of rose syrup; garnish each plate/cup with a fresh strawberry and mint leaf. NOTE:. The jelly is a nice light pink colour, for a more intense pink, feel free to add some food colouring.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation