Yield
Makes 6 servings
Photo: Thayer Allyson Gowdy; Styling: Karen Shinto

How to Make It

Step 1

Put gelatin and 1/2 cup water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.

Step 2

Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.

Step 3

Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 6-in. cake pan. Cover with plastic wrap and chill until set, at least 1 hour.

Step 4

Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)

Step 5

To unmold, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.

Step 6

Note: Nutritional analysis is per serving.

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

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