# What You Need:
→ Strawberry gelatin
01 - 1 (3 oz) packet strawberry-flavored gelatin mix
02 - 2 cups boiling water
→ Rose gelatin
03 - 4 teaspoons (1 packet, 10 g) unflavored gelatin
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring, optional
→ Cream base
08 - 8 teaspoons (20 g; 2 packets) 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, sliced
15 - Edible rose petals
# How-To:
01 - Stir the strawberry gelatin mix into 2 cups of boiling water until fully dissolved. Pour into a shallow dish and refrigerate until firm, about 1 hour.
02 - Combine 2 cups water and 3/4 cup granulated sugar in a saucepan and heat until the sugar dissolves. Meanwhile sprinkle 4 teaspoons unflavored gelatin over 2 tablespoons cold water and let bloom 1–2 minutes. Remove the syrup from the heat, stir in the bloomed gelatin and 2 tablespoons rose water, add a drop of pink food coloring if desired, then pour into a shallow dish and refrigerate until set.
03 - When both gelatin layers are firm, use a sharp knife to cut them into 1/2–3/4-inch cubes and transfer to a mixing bowl.
04 - Sprinkle 8 teaspoons (20 g) unflavored gelatin over 1/2 cup cold water and let it bloom for 5 minutes.
05 - Heat 2 cups whole milk and 1 cup heavy cream in a saucepan until steam and small bubbles appear at the edges (do not boil). Remove from the heat, stir in the bloomed gelatin until dissolved, then whisk in 1 cup sweetened condensed milk and 1 teaspoon vanilla. Allow the mixture to cool until lukewarm but still pourable.
06 - Gently combine the strawberry and rose gelatin cubes and spread them evenly in a 10-inch ring or bundt mold, distributing colors for an even mosaic.
07 - Carefully pour the cooled cream mixture over the gelatin cubes, tapping the mold lightly on the counter to release any air bubbles and ensure the cream fills gaps between cubes.
08 - Refrigerate the assembled mold for at least 3–4 hours, or until the filling is completely firm and set.
09 - To unmold, dip the exterior of the mold briefly in warm water to loosen the edges, invert onto a serving plate, slice, and serve chilled. Garnish with fresh strawberries and edible rose petals if desired.
