Sunday, February 6, 2011

Saffron Yoghurt Mousse with Rose Petal Honey

Ingredients: (made 2 small ramekins of mousse)
  1.  yogurt (about 1 cup)
  2. A generous Pinch of Saffron
  3. 2 tbsp of Rose Petal Honey (recepie below)
  4. About 6  Tablespoons of Low Fat Milk
  5. 1 Tablespoon chopped Organic Rose Petals (I used the roses from our garden ) – Can use more if you want
  6. A little less than 1/2 Teaspoon of Unflavored Gelatin (Or any gelatin substitute like Agar Agar)
  7. Vegetable oil to very light grease the ramekins
  8. More Rose Petals & Slivered Almonds for Garnish(Optional)

For the Honey:
  1. 1/2 Cup Honey
  2. 1/4 Cup Loosely packed Organic Rose Petals of any fragrant rose


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) 

Transfer to a clean 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 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 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.

To Assemble:
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


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