• 13 Ratings

Poured into modern glasses, layers of flavored gelee (rosewater, ginger, lychee, and rose Champagne) elevate the childhood staple to wedding-worthy cuisine. Top them with a single cherry blossom.

Advertisement

Ingredients

ROSE-CHAMPAGNE GELATIN

LYCHEE GELATIN

GINGER-CREAM GELATIN

ROSE-CREAM GELATIN

Directions

  • Make Ginger-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat; add ginger. Cover; let infuse 30 minutes. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Heat cream mixture over low heat, and add to gelatin mixture, stirring until dissolved. Strain into glass measuring cup or bowl.

    Advertisement
  • Make Rose-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until dissolved. Add rose water and food coloring; strain into measuring cup or bowl.

  • Make Lychee Gelatin: Heat lychee juice in a small pan over medium heat just until it begins to simmer. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot juice, stirring until dissolved. Strain into measuring cup or bowl.

  • Make Rose-Champagne Gelatin: Heat Champagne and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Meanwhile, sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot Champagne, stirring until dissolved. Strain into glass measuring cup or bowl.

  • Assemble desserts (add gelatins in any order you prefer): Fill each glass 1/4 of the way with the first liquid. Refrigerate until set, about 30 minutes. Repeat with remaining gelatins. Refrigerate until ready to eat, up to 2 days. Garnish with cherry blossoms.

Cook's Notes

If gelatin sets before assembling, transfer to a pan and reheat over low heat until liquid again.

Reviews

13 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1