# What You Need:
→ Strawberry Gelatin
01 - 1 (3.0 oz) package strawberry-flavored gelatin mix
02 - 2 cups boiling water
→ Rose Gelatin
03 - 1 (0.35 oz) envelope unflavored gelatin
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 3/4 cup granulated sugar
07 - Pink gel or liquid food coloring (optional)
→ Cream Base
08 - 2 envelopes unflavored gelatin (about 0.7 oz 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 pure vanilla extract
# Step-by-Step:
01 - Stir the strawberry gelatin powder into 2 cups of boiling water until fully dissolved. Pour into a shallow dish to an even depth and refrigerate until firm, about 1 hour.
02 - In a saucepan, combine 2 cups water and 3/4 cup granulated sugar and heat until the sugar dissolves. Meanwhile, bloom the unflavored gelatin by sprinkling it over 2 tablespoons cold water and letting it hydrate for 2–3 minutes. Remove the sugar syrup from the heat, stir in the bloomed gelatin 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 - Once both gelatins are fully set, turn them out or lift them from the dishes and cut into uniform cubes roughly 1/2 to 3/4 inch (about 1–2 cm) on each side for an even mosaic.
04 - Sprinkle the two envelopes of unflavored gelatin over 1/2 cup cold water and let bloom for 5 minutes. While it blooms, heat the whole milk and heavy cream in a saucepan until just beginning to simmer—do not boil. Remove from the heat, whisk in the bloomed gelatin until fully dissolved, then whisk in the sweetened condensed milk and vanilla. Allow the mixture to cool until lukewarm but still pourable.
05 - Gently combine the strawberry and rose gelatin cubes so the colors are distributed, then arrange them evenly in a 10-inch ring or bundt mold, leaving minimal gaps to ensure an attractive mosaic.
06 - Carefully pour the cooled cream mixture over the gelatin cubes, working slowly to avoid dislodging pieces. Tap the mold gently on the counter to release trapped air pockets, then refrigerate undisturbed for at least 3–4 hours, or until completely set.
07 - To unmold, briefly dip the exterior of the mold in warm water for a few seconds to loosen the edges, invert onto a serving plate, and slice with a sharp knife. Serve chilled.
