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Rose milk gelatin recipe served as soft pink gelatin cubes topped with pistachios and rose petals on a white plate
Olivia

Rose Milk Gelatin Recipe

Learn how to make a smooth rose milk gelatin recipe with milk, rose syrup, and gelatin. A light, elegant dessert that sets perfectly every time.
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Prep Time 10 minutes
Cook Time 5 minutes
4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: fusion, International
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • 3 to 4 tablespoons rose syrup
  • 2½ teaspoons unflavored gelatin 1 packet
  • 3 tablespoons cold water for blooming
  • 1 to 2 tablespoons sugar optional

Method
 

  1. Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 5 to 7 minutes.
  2. Warm the milk in a saucepan over low to medium heat until it begins to steam. Do not boil.
  3. Add the bloomed gelatin to the warm milk and whisk until completely dissolved.
  4. Stir in the rose syrup and taste the mixture. Add sugar if you prefer extra sweetness.
  5. Strain the mixture to remove bubbles, then pour it into molds or a glass dish.
  6. Refrigerate for at least 4 hours or overnight until fully set.
  7. Unmold or slice into cubes and serve chilled with optional pistachios or rose petals.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount
Calories
 120 kcal
Carbohydrates
 18 g
Sugar
 14 g
Protein
 4 g
Total Fat
 4 g
Saturated Fat
 2.5 g
Unsaturated Fat
 1.5 g
Cholesterol
 15 mg
Sodium
 60 mg
Fiber
 0 g
 
Notes
  • Do not boil the milk, as high heat can affect the gelatin structure.
  • For cleaner slices, chill the dessert overnight.
  • Store covered in the refrigerator for up to 3 days.
  • Avoid freezing, as gelatin desserts lose their texture after thawing.