1 20-ounce can litchis in syrup, drained

1 ¾ teaspoons gelatin

6 ounces raspberries

3 tablespoons sugar

1 tablespoon Chambord, optional

1 ounce fragrant rose petals

½ cup heavy cream

1 to 2 drops red food coloring

 

Puree the litchis in a food mill using a fine disc. Measure 2 tablespoons of water into a small bowl and slowly sprinkle over 1 teaspoon of the gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the litchi puree. Chill the litchi mixture over an ice bath until just beginning to thicken. This will allow the bits of litchi to stay suspended in the mixture. Divide the mixture among 4 juice or dessert cups. Refrigerate for about half an hour, or until set.

 

Reserve 12 of the raspberries. Puree the remaining raspberries in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Stir in 1 tablespoon of the sugar and the Chambord, if desired. Measure 2 tablespoons of water into a small bowl and slowly sprinkle over the remaining ¾ teaspoon of gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the raspberry mixture. Arrange 3 of the reserved raspberries atop the litchi layer in each cup. Divide the raspberry mixture among the dessert cups. Refrigerate for about an hour, or until set.

 

Meanwhile, reserve 4 of the rose petals. Combine the remaining 2 tablespoons of sugar and 2 tablespoons of water in a small saucepan. Heat until the sugar dissolves. Add the remaining rose petals and bring to a bare simmer, stirring constantly. It will seem like a lot of petals at first, but they will wilt down quickly. Immediately remove from the heat and let cool. Strain through a fine mesh sieve and chill.

 

Combine the cream and food coloring in a large bowl and whip to medium peaks. Add the rose syrup and whip to stiff peaks. Divide among the dessert cups. Top each with 1 of the reserved rose petals. Leave at room temperature for about an hour and serve.  

 

Makes 4 servings. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator. It’s best at room temperature, so take it out of the fridge about an hour before serving. Juice cups with a 5 to 6-ounce capacity are just right for this dessert. Make sure the rose petals you are using haven’t been sprayed.