# What You Need:
→ Strawberry Gelatin
01 - 1 (3 oz) packet strawberry-flavored gelatin
02 - 2 cups boiling water
→ Rose Gelatin
03 - 1 envelope unflavored gelatin (about 2 1/2 teaspoons)
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring (optional)
→ Cream Base
08 - 2 envelopes unflavored gelatin (about 5 teaspoons total)
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
# How To Make It:
01 - Stir the strawberry-flavored gelatin into 2 cups of boiling water until completely dissolved. Pour the mixture into a shallow dish, cover, and refrigerate until firm, about 1 hour.
02 - In a saucepan combine 2 cups water and 3/4 cup granulated sugar; heat gently, stirring, until the sugar dissolves. Meanwhile, sprinkle the envelope of unflavored gelatin over 2 tablespoons cold water to bloom for 1–2 minutes, then add the bloomed gelatin to the warm sugar syrup and stir until dissolved. Add 2 tablespoons rose water and a drop of pink food coloring if desired. Pour into a separate shallow dish and chill until set.
03 - When both gelatins are fully set, use a sharp knife to cut them into even 1/2- to 3/4-inch cubes. Transfer cubes to a large bowl and mix gently to combine colors.
04 - Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water and let sit 5 minutes to bloom.
05 - Heat 2 cups whole milk and 1 cup heavy cream in a saucepan over medium heat until just beginning to simmer; do not boil. Remove from heat and whisk the bloomed gelatin into the warm milk until fully dissolved. Stir in 1 cup sweetened condensed milk and 1 teaspoon vanilla extract. Allow the mixture to cool until lukewarm but still pourable.
06 - Arrange the gelatin cubes evenly in a 10-inch ring or bundt pan. Gently pour the cooled cream mixture over the cubes, tapping the pan lightly on the counter to release trapped air bubbles and to allow cream to settle between pieces.
07 - Cover and refrigerate for at least 3–4 hours, or until the cream is completely firm and the assembly holds its shape.
08 - To unmold, dip the outside of the pan briefly into warm water for a few seconds to loosen edges, invert onto a serving plate, and lift the pan off. Slice and serve chilled, garnished as desired.
