Easy peasy Rose mousse that satisfies my Indo and western flavor tastebuds

Easy peasy Rose mousse that satisfies my Indo and western flavor tastebuds

If you want to whip up something cool and in no time, this is your go-to recipe. I made this dessert as a gift to a friend for his b’day. I was bit skeptical using rose as the flavor as not everyone is fan of this flavor. It gets associated with flavor of Gulakand (jam made of rose petals for whoever is wondering) which has its own flavor, but it is quite intense for a dessert. But nevertheless, he really liked it so I thought I might as well take pretty picture and put it on my blog (though I missed taking pictures of the entire process but let’s just say the recipe is so well written that it hardly calls for a visual guide :P).

I have always associated the taste of rose with Indian desserts. So, when I made this rose flavored mousse it looked like a western dessert but bursted in my mouth with Indian mithai flavors.

If you have electric beater and few other easily available ingredients it’s an easy peasy recipe. If you have handheld whisk, then the recipe also serves as a good arm workout.

All you need is:

Whipping cream 200 ml chilled unsweetened
White chocolate 50 gm
1 Tbsp Rose extract /syrup
1 Tbsp crushed dried rose petals
1-2 Tbsp powdered sugar
1 drop of pink food color optional
Chopped Nuts like almond or pistachio for garnish optional

Here is how you do it:

Melt white chocolate. You can do it by microwaving it for intervals of 30 seconds.Keep stirring after a minute or so.

In a bowl add whipping cream and using a hand blender or a whisk start whipping the cream until the cream forms soft peak: this is when the cream is thick enough to form soft shapes or peaks, just firm enough to hold briefly as you lift the whisk, then fall back into the cream.

Now add melted white chocolate, rose extract, food color, sugar.

Whip this mixture further for next 3-5 minutes until the cream form stiff peaks: this is when

Cream is firm enough that not fall of the whisk if you lift it up from the bowl.

Now add crushed rose petals and gently fold the mixture.

Set it in fridge for about an hour to cool.

Serve it cool with some garnish of chopped pistachio and crushed rose petals on top.

Few things to keep in mind:

1.For whipping cream keep the beater and bowl in fridge for about hour. Cold utensils help whipping the cream faster.

2.You can substitute rose syrup with any of your favorite syrups/extracts.

3.Once the stiff peaks are formed do not over mix or beat cream further. Too much beating of cream might separate the fats from cream resulting in butter and we definitely don’t want that for this dish.