- 1 envelope (1/4 oz.) powdered gelatin
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 4 tablespoons honey, or to taste
- Pinch of salt
- 1 1/2 cups plain Greek yogurt
- 1 cup hulled strawberries, sliced lengthwise
- 1 tablespoon sugar
- 1/2 teaspoon rose water (optional; see Notes)
- 1/4 cup rose petals (see Notes)
- calories 207
- caloriesfromfat 57 %
- protein 5.7 g
- fat 13 g
- satfat 9.2 g
- carbohydrate 18 g
- fiber 0.7 g
- sodium 51 mg
- cholesterol 37 mg
How to Make It
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.
Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.
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.
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.)
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.
Note: Nutritional analysis is per serving.