# What You Need:
→ Strawberry gelatin
01 - 1 packet strawberry-flavored gelatin (3.0 oz)
02 - 2 cups boiling water
→ Rose gelatin
03 - 1 packet unflavored gelatin (0.35 oz)
04 - 2 cups water
05 - 2 tablespoons rose water
06 - 3/4 cup granulated sugar
07 - Pink food coloring (optional)
→ Cream base
08 - 2 packets unflavored gelatin (0.71 oz total)
09 - 1/2 cup cold water
10 - 2 cups whole milk
11 - 1 cup heavy cream
12 - 1 cup sweetened condensed milk
13 - 1 teaspoon vanilla extract
# How To Make It:
01 - Stir the strawberry-flavored gelatin into 2 cups of boiling water until fully dissolved; pour into a shallow dish and refrigerate until firm, about 1 hour.
02 - In a saucepan combine 2 cups water and 3/4 cup granulated sugar and heat just until the sugar dissolves; remove from heat, sprinkle 1 packet unflavored gelatin over 2 tablespoons cold water to bloom for a few minutes, then stir the bloomed gelatin and 2 tablespoons rose water into the warm sugar syrup; tint with a drop of pink food coloring if desired, pour into a shallow dish and chill until set.
03 - When both gelatin layers are firm, use a sharp knife to cut them into uniform 1/2 to 3/4-inch cubes and transfer the cubes to a mixing bowl.
04 - Sprinkle 2 packets (0.71 oz total) unflavored gelatin over 1/2 cup cold water and let it bloom for 5 minutes.
05 - While the gelatin blooms, warm 2 cups whole milk and 1 cup heavy cream in a saucepan until tiny bubbles form at the edge and the mixture is just steaming—do not boil.
06 - Remove the milk mixture from the heat, stir in the bloomed gelatin until fully dissolved, then whisk in 1 cup sweetened condensed milk and 1 teaspoon vanilla extract; allow the mixture to cool until lukewarm but still pourable.
07 - Gently toss the strawberry and rose gelatin cubes together, arrange them evenly in a 10-inch ring or bundt pan, pour the cooled cream mixture over the cubes, and tap the pan lightly to release trapped air.
08 - Refrigerate the assembled cake until completely set, at least 3 to 4 hours (total chilling with initial gelatins about 4 hours); to unmold, briefly dip the pan's exterior in warm water, invert onto a serving plate, slice and serve chilled.
