This is a sweet and floral dessert that you really can’t go wrong with. It's delicate and mild, perfect for Mother's Day, Valentine's Day or any other day!
Cuisine: American, Middle Eastern
White Chocolate Mousse
1/2cupheavy cream125 ml
1/2cupwhite chocolate100 gr
4ozcream cheese115 gr
2tbsprose syrupsee recipe below, + more for drizzling
2tbsppistachio pastesee recipe below
1/2cuprose petalsunsprayed, 10g
1dropred or pink food coloringif desired
Place sugar and water in a pan over low heat until the sugar has dissolved. Add the unsprayed rose petals* and leave uncovered, on barely simmer, for around 30 minutes. Mix with food color, if desired. Strain the syrup into a clean bottle, seal and leave it to cool.
You take your shelled pistachios, blanche them in hot water for 30 seconds and then remove the bitter purple skin. **
Then you place them in a food processor, high power blender or spice grinder and grind until a fine paste. A mortar and pestle could also work, although it probably won’t be as fine.
White Chocolate Mousse
Whip heavy cream until firm peaks, set aside. Melt chocolate, using a double boiler or microwave***.
In a medium bowl, cream together the cream cheese, rose syrup and pistachio paste, melted white chocolate, powdered sugar and salt. I used a handheld mixer.
Now, using a spatula, carefully fold together the cream cheese mixture with the whipped cream. Divide between two glasses or bowls. Cover and place in the fridge for 1 hour to slightly firm up, but may also be eaten at once.
Serve with extra rose syrup and chopped pistachios. Store leftovers covered in the fridge for two-three days.
* Make sure the roses aren't sprayed with chemicals. Preferably use your own roses, or ask at a greenhouse. Florists usually always spray their roses.** You don't have to make pistachio paste. You can chop the pistachios to mix with the mousse, but this way the texture will be smoother.*** Read full blog post if you want more information about how to melt chocolate.Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!Author: Stine Mari from Ginger with SpiceRose syrup adapted from: Tin and Thyme
Find the recipe here: https://www.gingerwithspice.com/white-chocolate-mousse-with-rose-and-pistachio/