Saffron Yogurt Mousse with Rose Petal Honey

This dessert is an adaptation of some pretty well known names…  Mousse &  Panna Cotta. It is light like a mousse, creamy like a panna cotta & flavored with Saffron, Rose, & Honey.

Saffron Yogurt Mousse with Rose Petal Honey

This dessert is an adaptation of some pretty well known names…  Mousse &  Panna Cotta. It is light like a mousse, creamy like a panna cotta & flavored with Saffron, Rose, & Honey.
Course: Dessert
Cuisine: Middle Eastern
Keyword: Mousse, Panna Cotta, Rose, Saffron
Servings: 2
Author: eCurry

Ingredients

Saffron Mousse

  • 1 Cup Greek Style Yogurt
  • 1 Pinch Nomad Pure Spanish Saffron Threads
  • 2 tbsp Rose Honey Recipe Below
  • 6 tbsp Low Fat Milk
  • 1 tbsp Nomad Rose Petals Chopped
  • 1/2 tsp Gelatin, Unflavored Substitute with Agar Agar
  • Vegetable Oil To Grease Ramekins
  • Rose Petals & Slivered Almonds For Garnish

Rose Honey

  • 1/2 Cup Honey
  • 1/4 Cup Nomad Rose Petals

Instructions

Rose Honey

  • Add Honey & Rose petals to a bowl. Let it stand for a few days to a couple of weeks. It gets more fragrant with time.

Preparing the Mousse

  • Add yogurt to a bowl. Whisk it well in the bowl to make it fluffy & airy.
  • Gently crush the saffron threads between your fingers. Blend it in with the yogurt. Set aside & let it sit for a couple of hours for the flavor of the saffron  to be infused. The Yogurt will take on the light yellow color from the saffron.
  • Sprinkle gelatin over 1 Tablespoon water in a small bowl and let stand 1 minute to soften. Heat the milk in the microwave for about 40 seconds or till almost boiling hot. Stir in gelatin in the warm milk until dissolved & there are no lumps.
  • Mix yogurt, rose petals & honey.
  • Mix a little yogurt into gelatin and then mix the gelatin into the rest of the yogurt, stirring constantly to avoid lumps. Whisk them together well again to blend & fluff.
  • Line the Ramekins with vegetable oil.
  • You can line them with a few rose petals if you want. Spoon the yogurt mix in to the ramekins. Cover & put them  in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
  • Before serving, place a plate over the ramekin, turn it over & tap the ramekin lightly for it to come out.
    Drizzle some rose petal honey on the mousse & serve chilled.

Notes

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