Making roselle juice straight from the roselle patch
Written by Money Tai Tai
One of my cousins was born on Valentine's day, I made a cheese cake for her few hours before the birthday dinner.
Upper layer roselle cream jelly floated
1. Prepare to blend roselle petals, boil with sugar and sieve to get the juice, get this juice ready first for preparing roselle jelly topping.
2. To prepare the cheesecake base, blend almond to powder, mix with raisins or cranberries, with melted butter press them to the bottom of cheese cake container (make sure bake a bit to get good smell). Then store in freezor. Get ready before 3.
3. Two tubes of cream cheese (melt), Australian milk chocolate (melt), two table spoons of cocao powder, half cup of cream, boil gelatine with little hot water, few drips of lemon juiece. All mix in and blend with blender until smooth. Pour this mixture to the top cheesecake base. Put in freezer.
4. Boil gelatine with roselle juice. Add a bit of cream. While still warm, pour it to the top of (3). The cream will float later to form two layers of jelly.
Note: No sugar added on this cheese cake except the roselle jelly.
When ladies (don't care if she is married or not) reach 30 years old, lighting candles became a symbol no more indicating a person's age. If you celebrate for you female friend's birthday if she is 56, you can put 6 candles.
Upper layer roselle cream jelly floated
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