Festive jellies

Name: Festive jellies
Yield: 6 servings
Cuisine: Boil
Ingredients: 240.00 g jelly powder; 10.00 ml or cherry liqueur; rose petals; 1.00 eggs whites only, lightly beaten; castor sugar

6 servings

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By Food24 November 03 2009

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Ingredients (5)

240.00 g	jelly — powder
10.00 ml	— or cherry liqueur
	rose petals
1.00	eggs — whites only, lightly beaten
	castor sugar

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Method:

Prepare the jelly according to the instructions on the packet. Cool slightly and flavour with the essence or liqueur. Pour into a mixing bowl and place in the fridge to set.
Meanwhile make the candied rose petals: Lightly brush the rose petals with the egg white, ensuring they are completely coated. Dip in castor sugar and shake lightly to remove the excess. Ensure the petals are evenly coated. Arrange the rose petals on wax paper to dry.
Spoon the set jelly into pretty glasses and place on serving plates. Sprinkle the jellies with the candied rose petals just before serving and serve immediately.