A floral and fruity layered dessert with raspberry, rose jelly, creamy yogurt, and fresh raspberries chilled.
# What You'll Need:
→ Raspberry Rose Jello
01 - 2 cups fresh raspberries (plus extra for garnish)
02 - 1/2 cup granulated sugar
03 - 1 tablespoon lemon juice
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 2 1/2 teaspoons (1 envelope) unflavored powdered gelatin
→ Creamy Yogurt Layer
07 - 1 cup Greek yogurt (full-fat or reduced-fat)
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract
→ Garnish
10 - 1/2 cup fresh raspberries
11 - Edible dried rose petals (optional)
12 - Mint leaves (optional)
# Directions:
01 - Combine fresh raspberries, granulated sugar, lemon juice, and water in a saucepan. Heat over medium heat, gently simmering for 3 to 4 minutes while stirring to dissolve sugar and soften berries.
02 - Remove from heat and strain the mixture through a fine mesh sieve to remove seeds and pulp, yielding approximately 2 1/4 cups of raspberry liquid.
03 - Stir the rose water into the strained raspberry liquid until evenly blended.
04 - Sprinkle powdered gelatin over 1/4 cup cold water in a small bowl and let it bloom for 5 minutes. Warm the gelatin in the microwave for 10 to 15 seconds until fully dissolved.
05 - Whisk the dissolved gelatin thoroughly into the warm raspberry rose liquid. Allow the mixture to cool to room temperature.
06 - Pour half of the raspberry rose gelatin mixture evenly into four serving glasses. Refrigerate for 1 hour or until the layer has set.
07 - In a mixing bowl, whisk together Greek yogurt, honey (or maple syrup), and vanilla extract until smooth and well combined.
08 - Once the first gelatin layer has set firmly, spoon an even layer of the yogurt mixture over it in each glass.
09 - Pour the remaining raspberry rose gelatin over the yogurt layer in each glass. Chill all parfaits for at least 2 hours or until fully set.
10 - Decorate each parfait with fresh raspberries, edible dried rose petals, and mint leaves as desired before serving.
