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Rose, Milk and Honey Agar-Agar

Rose, Milk and Honey Agar-Agar

rosewater jelly 3

Enjoying the beautiful sights, smells and sounds Spring-time brings? I’ve been admiring the swift emergence of cherry blossoms, marigolds and daffodils scattered about everywhere I look. I’ve been detecting the scent of invigorating freshly cut grass through the gentle breeze, and waking up to birdsongs. Okay, I admit that the birdsongs can get really annoying when I’m recovering from a long night of studying and writing, or worrying about studying and writing.

rosewater jelly

I love cooking with flowers and this has to be one of the easiest flower desserts ever. Layers of rosewater and milk and honey are set together with agar-agar concealing real rose petals. Striking and delicious you say? Agar-Agar is a flavourless product derived from seaweed and is usually used in Japanese kanten. It sets much firmer than your average vegetarian gelling agent (such as vegetarian gelatine), and thus has a denser texture. Spring is the perfect season to experiment with floral cuisine, so keep your eyes peeled for any edible flowers you can cook up a storm with (obviously not a real storm. Why ruin this perfect weather?)


Makes 4 servings

For Layer 1
1 cup milk
1 tbsp clear honey
1 tsp agar-agar powder

For Layer 2
1 cup water
1 ½ tsp rosewater
2 tsp sugar
1 tsp agar-agar powder
Pink food colour- optional

For Layer 3
1 cup milk
1 tbsp clear honey
1 tsp agar-agar powder

For Layer 4
1 cup water
1 ½ tsp rosewater
2 tsp sugar
1 tsp agar-agar powder
Pink food colour- optional

Rose petals (untreated, and washed) for scattering- optional

Note: I made the individual layers one at a time because each layer must lightly set in order to top it with the liquid for another layer. Feel free to scatter rose petals in between the layers as you go.


1. Combine the ingredients for the first (milk) layer while the milk is cold, and then gently heat until the milk is just under boiling point. Remove from the heat and pour into your serving dish, glass or cup. Allow to set and proceed with the second layer.

2. Combine the ingredients for the second (rosewater) layer while the water is cold, and then heat it until it is just under boiling point. Pour this mixture over the first (milk) layer and again, allow it to set.

3. Repeat step 1 for the third (milk layer).

4. Repeat step 2 for the fourth (rosewater layer).

rosewater jelly 4

Of course, you can build up more layers, smaller layers, bigger layers and layers of assorted colours according to how much time you have and how pretty you want it to be. Also, using different flowers would also be great. Next time I do this I hope to try it with violets (minus the honey because violets have a powerful flavour, as does honey); I think the colours would be extraordinary and the flavour, well… I’ll let you be the judge of that.

I hope to be back blogging more often and regularly by June. Apologies, I’m sure you know that studying is so important and so very straining! I’ve hardly been finding time to eat, let alone cook. How sad does that sound?

If you like cooking with flowers, Mathea of Peas Love Carrots is doing a wonderful series of flower-fuelled dishes at the moment. Check it out here.

Enjoy your springy Spring-time agar-agar jellies!

rosewater jelly 2

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Wednesday 12th of October 2011

its a beauty in a glass.

The Housewife

Saturday 15th of May 2010

This is gorgeous! Almost too pretty to eat but the.. that's never stopped me before! Great recipe.. I'm going to make this for one of my get- togethers next time!


Saturday 8th of May 2010

these look awesome... love the color... bookmarking these..

Xiaolu @ 6 Bittersweets

Thursday 6th of May 2010

It always delights me to see desserts made with flowers, but I've never been quite sure where to obtain edible ones. I suppose the farmers market would be a good place to start.


Friday 30th of April 2010