It tasted lovely. Light, fresh,creamy – & I loved the tiny bits of rose petals in it. It was not too sweet, just the way I like my desserts. The best part of it was the drizzle of honey…added a whole new dimension of flavor to it. The rose petals are just one of other options.
Ingredients: makes 2 small mousse molds...or any cup)
For the Honey Glaze:
- 8-oz. plain, yogurt (about 1 cup)
- 1 tsp.vanilla
- 2 tbsp of Honey Glaze (Recipe below)
- About 6 Tablespoons of Low Fat Milk
- 1 Tablespoon Rose Petals (I used the roses from mygarden ) – Can use more if you want
- A little less than 1/2 Teaspoon of Unflavored Gelatin
- Vegetable oil to very light grease the molds
- More Rose Petals
- 1/2 Cup Honey
- 1/4 Cup Rose Petals
To Prepare the Honey:Wash the rose petals. Dry them lightly .. pat with paper towels.
Lightly fill a jar ( I used a small bowl, since I made in real small amount), & pour the honey over it.
Let it stand for a few days to a couple of weeks. It gets more fragrant with time.
Preparing the Mousse:
Drain yogurt in a paper-towel-lined/or cheese cloth sieve. Press and stir with a large spoon & then leave to drain. Put the bowl in refrigerator.
After 10 -12 hours the liquid will have strained through enough that the yogurt in sieve & the yogurt will be thick and creamy. (even better if drained overnight/24 hrs)
Put in a clean bowl. Whisk it well in the bowl to make it fluffy & airy.
Sprinkle gelatin over 1 Tablespoon water and vanilla 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 gelatin 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 molds with vegetable oil.
You can line them with a few rose petals if you want. Spoon the yogurt mix in to the molds. Cover & put them in a refrigerator and chill until it sets.
Before serving place a plate over the mold, turn it over & tap the mold lightly for it to come out.
Drizzle some rose petal honey on the mousse & serve chilled.