Rose And Almond Milk Dessert.

• Rose jelly.
• 180 milliliters Sweet rose cordial.
• 22 grams Gelatin powder.
• 1 liter of water.
• Almond jelly.
• 200 milliliters Sweet almond cordial
• 390 milliliters Or 1 can evaporated milk.
• 200 milliliters Water
• 22 grams Gelatin powder.
• 380 milliliters Or 1 can of evaporated milk.
• 200 milliliters Hot water.
• 420 milliliters Fresh full fat milk.
• 200 grams Blanched and slivered almonds.

1. First make the rose jelly, by warming half the water.rnTake off the heat and sprinkle the gelatin powder, stirring continuously until devolved.
2. Add the rest of the water and the cordial. If you like it sweeter you can add some more cordial.
3. Pour it in a deep serving dish, app 20x25 cm.rnRefrigerate until set appropriately 6 hour.rnThis is best done overnight.
4. For the almond jelly do the same, dilute the gelatin in the hot water and then slowly pour in the milk mixture.
5. When cold pour over the set jelly, and sprinkle the almonds.
6. Refrigerate until set, appropriately 6 hours.

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Taken from food52.com/recipes/81759-rose-and-almond-milk-dessert (may not work)