Saffron Jelly with Rose Petals
|Cardamom seeds||1⁄2 Teaspoon|
|Saffron threads||1 Pinch (Generous)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Gelatin powder||2 2⁄3 Tablespoon (2 2/3 Envelopes)|
|Almonds||3 Tablespoon, flaked / slivered|
|Pistachio nuts||3 Tablespoon, flaked / slivered|
1 Using a mortar and pestel, pound the cardamom seeds to powder.
2 In a small bowl, mix the saffron threads with 1 1/2 tbsp hot water, stirring and crushing them until they have dissolved.
3 In a pan, bring the sugar and milk slowly to a boil.
4 Remove from heat and sprinkle in the gelatin and the ground cardamom.
5 Wait until the gelatin has completely dissolved.
6 Stir well.
7 Pour through a fine sieve into a mixing bowl and stir in the saffron water.
8 Pour this mixture into individual glass dishes and cool.
9 Refrigerate for at least 2 hours or until set.
10 Sprinkle each serving with slivered or flaked almonds and pistachio.
11 Garnish with fresh rose petals, rinsed and gently dried.