1001 Nights – Rose Water, Peach and Orange Blossom

Served in Turkish tea-glasses, this is a great dessert for a Middle Eastern themed menu. Don’t go overboard on the rose water and orange blossom water, they are stronger in flavour than they appear and can be overpowering.
This makes 6 glasses for a High Tea, but 4 glasses for dessert. The portions will be small, but the flavours are strong so I wouldn’t recommend serving large portions. When serving as a dessert, serve alongside honey cookies or Middle Eastern pastry such as baklava.


For the rose water peach jelly:

  • 125ml water
  • 100gr peach, pitted and peeled
  • 1 tsp sugar
  • 1/2 tsp rose water
  • pink food colour
  • 1.5 sheets of gelatin (2.8gr)

For the orange yogurt jelly:

  • 100gr Greek yogurt
  • 2 tsp honey
  • 1 tsp orange zest (unwaxed)
  • 1/2 tsp orange blossom water
  • 1 sheet of gelatin (1.7gr)
  • 1 tbs hot water

To serve:

  • Chopped unsalted pistachios

Makes 4-6 tea glasses


Make the rose water peach jelly:
Soak the gelatin in cold water for 5 minutes.
Combine half of the water with the peach flesh in a blender and puree until smooth. Add the puree with the remaining water and the sugar to a small sauce pan. Bring to a rolling boil.
Take the pan from the flame. Remove the froth from the top.

Squeeze out the gelatin and stir it into the warm peach puree in the pan. Stir well to combine.
Finally, stir in the rose water and any food colouring.
Pour it gently into glasses. If you set the glasses on their side (I used silicone half-dome molds for this) the jelly will set at an angle.
Leave to set. If you make the angled jelly, make sure it is fully set before you start on the orange yogurt jelly, or the rose water peach jelly may break if the center is still liquid.

Make the orange yogurt jelly:
Soak the gelatin in cold water for 5 minutes.
Combine the yogurt, honey, orange zest and orange blossom water.
Pour a tablespoon of hot water in a cup. Squeeze the water from the gelatin and dissolve it into the hot water. Stir this into the yogurt.
Divide the yogurt over the glasses.

Leave to set, then sprinkle each serving liberally with chopped pistachios.