Rose Mousse Recipe
Ingredients
1/2 cup fresh orange juice
1/2 cup firmly packed brown sugar
1 tablespoon dried rose hips (with some leaves)
1 1/2 teaspoons sweet white wine
1 1/2 teaspoons unflavored gelatin
1/4 cup orange flower water
1 teaspoon natural orange food coloring
2 cups whipping cream
Petals and leaves from 6 roses or mint leaves (garnish)
Directions
Combine orange juice, brown sugar, rose hips, wine, gelatin, orange flower water and food coloring in medium saucepan and bring to slow boil over medium heat, stirring constantly until gelatin is dissolved, about 10 minutes.
Strain mixture into small bowl.
Set bowl in large bowl filled with ice cubes and whisk mixture frequently until cool and slightly thickened, about 3 minutes.
Set mixture aside.
Whip cream in large bowl until stiff.
Gently fold in orange flower water mixture.
Spoon mixture into six 1/2-cup ramekins or souffle dishes.
Tap dishes lightly on counter to remove air bubbles.
Cover mousse with plastic wrap and refrigerate overnight.
Strain mixture into small bowl.
Set bowl in large bowl filled with ice cubes and whisk mixture frequently until cool and slightly thickened, about 3 minutes.
Set mixture aside.
Whip cream in large bowl until stiff.
Gently fold in orange flower water mixture.
Spoon mixture into six 1/2-cup ramekins or souffle dishes.
Tap dishes lightly on counter to remove air bubbles.
Cover mousse with plastic wrap and refrigerate overnight.
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