Strawberry Rose Gelatin Mosaic Cake (Printable)

Fragrant strawberry and rose gelatin cubes in a silky cream, chilled and unmolded for an elegant summer dessert.

# What Goes In:

→ Strawberry Gelatin

01 - 1 packet (85 g) strawberry-flavored gelatin
02 - 2 cups boiling water

→ Rose Gelatin

03 - 1 packet (10 g) unflavored gelatin
04 - 2 cups water
05 - 2 tbsp rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring (optional)

→ Cream Base

08 - 2 packets (20 g total) unflavored gelatin
09 - 1/2 cup cold water
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 1 cup sweetened condensed milk
13 - 1 tsp vanilla extract

# How to Make It:

01 - Dissolve the strawberry gelatin in 2 cups boiling water. Pour into a shallow dish and refrigerate until firm (about 1 hour).
02 - In a saucepan, combine 2 cups water and sugar. Heat until sugar dissolves. Remove from heat and stir in 1 packet unflavored gelatin (sprinkle over 2 tbsp of cold water first, let bloom, then add) and rose water. Add a drop of pink food coloring if desired. Pour into a separate shallow dish and refrigerate until set.
03 - When both gelatins are firm, cut them into 1-2 cm cubes.
04 - Sprinkle 2 packets of unflavored gelatin over 1/2 cup cold water; let bloom for 5 minutes. Meanwhile, heat milk and heavy cream in a saucepan until just starting to simmer (do not boil). Remove from heat, stir in the bloomed gelatin, then add sweetened condensed milk and vanilla. Let cool until just lukewarm but still pourable.
05 - Gently mix the gelatin cubes together and arrange them evenly in a 10-inch ring or bundt mold.
06 - Pour the cooled cream mixture over the gelatin cubes, tapping the mold gently to release air bubbles.
07 - Refrigerate the cake for at least 3-4 hours, or until completely set.
08 - Unmold by dipping the mold briefly in warm water and inverting onto a serving plate. Slice and serve chilled.

# Expert Tips:

01 -
  • This is the kind of showstopper that makes people gasp when you bring it to the table, as if you've pulled off a bit of kitchen magic.
  • The combination of fruity strawberry and floral rose flavors mingling in a creamy dessert is quietly addictive, and surprisingly simple once you get the hang of it.
02 -
  • If the cream mixture is too hot, your pretty cubes will melt and blur—always let it cool until it’s just warm to the touch.
  • Bumping the mold on the counter after pouring in the cream helps pop out pesky air pockets, giving you a flawless finish.
03 -
  • Let each gelatin layer firm completely before cutting so you get sharp, tidy cubes.
  • A tiny spritz of cooking spray or quick rinse with water makes unmolding stress-free, especially on a hot day.
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