Rose Coconut Delight

by NEENA SAVLA

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Tender flavoured dessert. No artificial flavours or colour used. Desi rose are light delicate pink in colour. You can also assemble the in the individual bowls also.

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Preparation Time: 30 mins
Cooking Time: 20 mins
Makes 4 to 6 servings
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Ingredients

For The Base
1/4 kg vanilla sponge cake
2 tbsp rose syrup
1/4 cup water

For The Toppings
200 gms thick coconut milk , readily available in the market
1/2 cup full fat milk
1/2 cup desi rose petals
200 gms condensed milk
2 tbsp sugar
200 gms whipped cream
15 gms agar-agar
1/4 cup water

For Decoration
sweetened whipped cream
rose syrup
white chocolate roses

Method

Trim the top of the sponge cake. Place in a loose bottom tin or transparent glass flat bowl. Mix rose syrup and water. Drizzle on the sponge cake to soak it well. Keep aside.
Soak agar-agar in ¼ cup water for 30 minutes atleast. Wash the rose petals well and chop them finely. Cook rose petals, sugar and full fat milk for 3-5 minutes or untill done. Cool for 2-3 minutes.
Mix thick coconut milk , condensed milk and rose petal mixture. Heat over a pan of hot water (double boiler) till warm.
Melt soaked agar-agar over medium low heat , stirring well till melted. Add melted agar- agar to coconut milk mixture.
Cool a little and fold in whipped cream. Spread on the prepared sponge cake and keep in the fridge for 3-4 hours. Drizzle rose syrup on top and pipe out whipped cream roselets using star nozzle and keep chocolate roses in the centre.
Serve chilled.