Rose Cloud Ripple Jello

With fresh whipped cream ripples & freeze-dried strawberry dust

The dreamiest creamy, fruity and floral jello you’ll ever meet.

Spiked with Anima Mundi Rose and Euphoria, pooled with a silky rose cream and ripples around the edges, all sat on top of a watermelon-rose jello. It’s giving whimsical whipped cloud wonder.

INGREDIENTS

For the Jello

• 2 tbsp gelatin powder

• 1 cup water

• 1 ½ - 2 tsp Anima Mundi Rose Powder, sifted

• 1 tsp Anima Mundi Euphoria Powder

• 3 cups watermelon juice (fresh or strained)

• 2 tsp lime juice

• Neutral oil for greasing the mold, such as avocado oil

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For the Rose Ripple Cream

[For the border AND a pinker layer for the middle - we split them]

• 1 tsp gelatin

• 1 tbsp cold water

• 2 cups heavy cream, cold

• 1-2 tsp Anima Mundi rose powder, sifted

• 3 tbsp Anima Mundi coconut cream powder, sifted

• 2–4 tbsp honey, [to taste]

• 2 tsp lime juice

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Toppings

• Crushed freeze-dried strawberries

• Edible rose petals

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METHOD

1. Make the Jello

1. Grease the mold
   Lightly grease your jello mold with a neutral oil, if you’re using my exact mold, make sure you get the centre of the mold well (yet lightly) greased up.

2. Bloom the gelatin:
   In a mixing bowl, whisk 1 cup water with the sifted rose powder.
   Sprinkle the 2 tbsp gelatin powder over the top. Let it sit 5 minutes to bloom. It should look thick and spongy.

3. Warm the watermelon juice:
   Heat 3 cups watermelon juice in a pot until steamy, not boiling.

4. Combine:
   Whisk in the warm watermelon juice into the bloomed gelatin mixture. Whisk until fully dissolved and smooth.

5. Add the rest:
   Whisk in Anima Mundi Euphoria, honey to taste and lime juice.

6. Mold + chill:
   Pour into your jello mold
   Chill at least 4 hours or overnight, until fully set, firm and jiggly.

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2. Make the Rose Ripple Cream

You are making one base cream, then splitting it into:

• a pourable cream for the centre pool, and

• a whipped cream for piping the ripples.

1. Bloom the gelatin

   • Add 1 tablespoon cold water to a small bowl.

   • Sprinkle over the 1 teaspoon gelatin and let it sit for 5 to 10 minutes until bloomed.

   • Once bloomed, gently melt over a double boiler or in the microwave for a few seconds until liquid and smooth. Set aside to cool slightly. It should be warm and runny, not hot.

2. Mix the cream base

   • In a large chilled bow add the heavy cream, coconut cream powder, rose powder, honey, and lime juice.

3. Stabilise with gelatin

   • With a hand mixer on low speed, start mixing the cream base.

   • Slowly drizzle in the melted gelatin while mixing, then keep going until it is fully incorporated. The mixture should still be pourable at this stage.

4. Separate the centre cream

   • Measure out about half a cup of this rose cream and pour it into a jug. This will be your centre pool, so leave it unwhipped.

   • If you want the centre to have a deeper pink color, you can whisk in an extra half teaspoon of rose powder here.

   • Keep this jug in the fridge so it stays cold and slightly thickens, but it should still be pourable when you use it.

5. Whip the ripple cream

   • Take the remaining cream in the bowl and whip on medium speed until you have medium to firm peaks. It should hold its shape on a spoon but still look smooth and glossy.

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3. Unmold and Assemble

1. Unmold the jello

   • Once the jello is fully set, fill a larger bowl or your sink with hot (not boiling) water.

   • Dip the mold in the water for about 15 seconds, making sure the water does not come over the rim.

   • Place a serving plate on top of the mold, flip and gently lift the mold away.

   • If it resists, dip again for a few seconds and try once more.

2. Pour the rose cream centre

   • Give the reserved pourable rose cream a stir. It should be thick but still fluid.

   • Carefully pour it into the centre of the jello ring until you have a shallow pool.

   • Place the plate back in the fridge for about 20 to 30 minutes so the centre cream can softly set.

3. Pipe the cloud ripples

   • Transfer the whipped rose cream to a piping bag fitted with a large round or star tip.

   • Pipe soft, chunky swoops and waves around the top of the jello.

4. Finish with petals and berries

   • Sprinkle with crushed freeze-dried strawberries and rose petals

NOTES

• Make sure your cream, bowl, and whisk are ice cold before whipping.

• The piping tips I used are: these ones

• The jello mold I used is: this one. I love this mold – it’s so pretty on a plate but the centre is clingy. If you do buy this exact one, just know the middle susceptible to sticking. I recommend briefly warming just the centre with a gas stove flame or blowtorch for about 2 seconds to help the jello slide out cleanly.