Rose and cream jellies

These rose and cream jellies make gorgeous treats on their own or can be used to artfully adorn cakes, tarts, and cupcakes!

Ingredients

Cream layer
• 2 tsp unflavoured gelatin powder
• 1 1/4 cups (300g) cream, boiling
• 2 tsp sugar
• 1/2 tsp vanilla bean paste
Rose layer
• 2 tsp unflavoured gelatin powder
• Pinch salt
• 1/3 cup (70g) sugar
• 1/4 cup (55g) rosewater
• Pink food colouring (optional)
Method
To make the cream layer, whisk together the gelatin and 1/2 cup (110g) hot water. Combine the boiling cream, sugar and vanilla in a bowl. Combine the two mixtures and stir until all the gelatine has dissolved. Set aside.
To make the rose layer, whisk together the gelatin and 1/2 cup (110g) hot water. Combine 1 cup (225g) boiling water, sugar and rosewater in a bowl. Combine the two water mixtures and add just enough food colouring to achieve a light pink colour. Stir until all the gelatine has dissolved.
Pour a layer (I went with 5mm) of cream jelly into pan or moulds, and chill until set (at least 1 hour) and then carefully pour a layer (again, mine was 5mm) of rose jelly on top. If rose jelly mixture has begun to set before pouring, simply gently reheat.
To serve, slice into desired shapes with a sharp knife. Store in fridge in an airtight container for up to 3 days.