Elderflower & Rose Falooda
Is it a drink or a dessert? Either way, this Elderflower & Rose Falooda is delightfully decadent and perfect for a special occasion. Made with Belvoir Farm Elderflower & Rose Cordial, it combines sweet, floral notes with a luxuriously creamy texture. Easy to make and impossible to resist, it’s a treat worth celebrating.
Ingredients
Elderflower & Rose Jelly
| 6g | Agar Agar Powder |
| 400ml | Water |
| 5 tbsp | Belvoir Farm Elderflower & Rose Cordial |
| 1 tbsp | Rose syrup |
Falooda
| 400ml | Almond milk |
| 2 tbsp | Belvoir Farm Elderflower & Rose Cordial |
| 1 tbsp | Rose syrup |
| 2 tbsp | Elderflower and Rose Jelly |
| 1 tbsp | Basil seeds |
| 1/2 cup | Vermicelli falooda sev |
| 2 scoops | Vanilla ice cream |
| 1/2 tbsp | Pistachios (roughly chopped) |
Method
To Make
- Start by making the elderflower & rose jelly. In a pot combine water, elderflower & rose cordial, rose syrup and agar agar powder. Stir and let sit for 5-10 minutes. Place the pot over the stove, and heat until it starts to boil, while constantly stirring. Boil for 5-10 minutes. Pour into a heat proof dish and set to cool. Cut into cubes once cooled.
- Add 1/2 cup water to the basil seeds. Set aside until the basil seeds have expanded.
- For the vermicelli, follow the packet instructions. Some you ’ll have to boil, some you can let sit in warm/cold water for 5 minutes.
- Combine milk with elderflower & rose cordial.
- In a tall glass, add the jelly, basil seeds, and vermicelli. Pour over 2-3 tbsp of rose syrup. Pour in the edelflower infused milk. Top with ice cream and chopped pistachios. And an extra drizzle of rose syrup, if you ’ re feeling fancy. Enjoy immediately!
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