This rose mousse has a dazzling, sophisticated and sensual taste. We used dried Persia rose buds for decoration, and we sprinkled icing sugar and a pinch of cinnamon on top.
Ingredients (4 portions):
- 100g digestive biscuits
- 50g butter
- 10g gelatine (6 sheets)
- 200ml rose syrup (from 1 part concentrate syrup and 3 parts water)
- 50ml freshly-squeezed orange juice
- 250g Lăptăria cu Caimac natural yoghurt
- 1-2 tablespoons of icing sugar (to taste)
- 200g freshly whipped cream
- 2 tablespoons rose liqueur
- dried rosebuds (for decoration)
Crumble biscuits, then mix with the soft butter into a paste. Place the biscuit paste into the 4 cups and use a teaspoon to press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
Leave the gelatine sheets to soak 5 minutes, in a mixture of the rose syrup and the orange juice. Put the gelatine mixture on a low heat for 1-2 minutes, stirring constantly, until the gelatine has completely dissolved. Leave to cool.
Bring the rest of the ingredients in a bowl – yoghurt, icing sugar, whipped cream and rose liqueur. Add the gelatine mix and stir. Pour into cups and leave to refrigerate for at least 2 hours. Bon appétit, or rather, dig in!
This recipe was created by Madame Pelin who employed our 100% natural dairy products for the preparation of this delicious appetiser. We were excited to see how our products turned into dishes made with skill and respect for ingredients and taste! We would like to thank her for choosing us for this recipe and we are pleased to share it with you.