Agar-Agar (Rosewater Jelly) — Jewish Food Society
Photographer: Armando Rafael. Food stylist: Judy Haubert. Prop stylist: Vanessa Vazquez.
Ingredients
- 3 teaspoons agar-agar powder
- 6½ tablespoons granulated sugar
- 3 cups boiling water
- ½ teaspoon rosewater
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon pink food colouring
- 2 tablespoons sliced almonds (optional)
- 1 tablespoon dried edible rose petals (optional)
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