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Saffron Yogurt mousse

 

 

 

Saffron Yogurt mousse| Yogurt mousse with Gulkand and rose petal honey| How to make saffron Mousse| Summer Dessert recipe

 

Saffron Yogurt mousse with Gulkand and rose petal honey is filled with the sweet flavors of Rose petals, gulkand,saffron, rosewater, & honey.

Yogurt Mousse is very similar to very well known delicacy Shrikhand, from my home town Gujarat.
Shrikhand is such a delight to pair with hot fluffy pooris and khatti meethi Aloo ki sabzi.

So while searching for many recipes which includes Shrikhand as main component, I found this recipe here.

With fresh summery flavours like gulkand and rose petals it has melt into the mouth texture and awesome fresh taste.

Lastly you can check my more mouthwatering mousse preparations.

Strawberry and chocolate mousse

Gajar Halwa Mousse

 

 

Prep Time : 20 minutes

Cook Time : 10 minutes

Serves : 2 persons

Ingredients to make saffron Yogurt mousse with Gulkand and rose petal honey

1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish

To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

To prepare Rose petals honey:

Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.

Let it stand for a 2 days. It gets more fragrant with time.

Preparing the Mousse:

Tie the curd in cotton cloth and hang it for few hours so that water from it drains out completely.

Place this hung curd with sieve in fridge, otherwise it will go sour if kept outside for long time.

After 24 hours in the fridge, take it out in to a clean bowl. Whisk it well so that it becomes fluffy and air is incorporated well.

Mix in lightly crushed saffron in hung curd.

Yogurt mousse with Gulkand and rose petal honey

let it rest for couple of hours for the flavor of the saffron to be infused into the yogurt. The colour of yogurts will turn into pale yellow.

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand for few minute to soften.

Heat the milk in the microwave for about 40 seconds or till almost boiling hot

Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.

Whisk them together well again to blend.
Line the ramekins with vegetable oil. Fill yogurt mixture into the ramekins with spoon.

Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).

Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.

Yogurt mousse with Gulkand and rose petal honey

Drizzle some rose petal and prepared honey on the mousse & serve chilled.

Enjoy….

Regards ❤️

Lata

 

Saffron Yogurt mousse
 
Prep time
Cook time
Total time
 
Yogurt mousse with Gulkand and rose petal honey is filled with the sweet flavors of Rose petals, gulkand,saffron, rosewater, & honey. It has melt into the mouth texture and awesome fresh taste.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 2
Ingredients
  • 1 cup hung curd
  • A generous pinch of saffron
  • 1 tbsp of Rose petal honey
  • 1 tsp Gulkand
  • About 6 tablespoons of milk
  • 1 tbsp gelatine
  • Vegetable oil to grease the ramekins
  • Rose petals and rosé petals honey to garnish
  • To make Rose petals honey :
  • ½ cup Honey
  • ¼ cup loosely packed desi/ organic rose petals of any fragrant rose
Instructions
  1. To prepare Rose petals honey:
  2. Wash the rose petals.
  3. Dry them lightly.
  4. Pat with paper towel.
  5. Lightly fill a jar with petals.
  6. I used a small bottle & poured the honey over it.
  7. Let it stand for a 2 days.
  8. It gets more fragrant with time.
  9. Preparing the Mousse:
  10. Tie the curd in cotton cloth and hang it for few hours so that water from it drains out completely.
  11. Place this hung curd with sieve in fridge, otherwise it will go sour if kept outside for long time.
  12. After 24 hours in the fridge, take it out in to a clean bowl.
  13. Whisk it well so that it becomes fluffy and air is incorporated well.
  14. Mix in lightly crushed saffron in hung curd.
  15. Let it rest for couple of hours for the flavor of the saffron to be infused into the yogurt.
  16. The colour of yogurts will turn into pale yellow.
  17. Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand for few minute to soften.
  18. Heat the milk in the microwave for about 40 seconds or till almost boiling hot
  19. Stir in gelatin in the warm milk until dissolved and there are no lumps.
  20. Mix yogurt, gulkand & rose petals honey.
  21. Whisk them together well again to blend.
  22. Line the ramekins with vegetable oil. Fill yogurt mixture into the ramekins with spoon.
  23. Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
  24. Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.
  25. Drizzle some rose petal and prepared honey on the mousse & serve chilled.
  26. Enjoy....

 

 

 

 

 

 

 

This Post Has 9 Comments

  1. Sheetal mehra

    Very innovative

    1. Sheetal mehra

      Sounds so innovative

  2. Sonika Agarwal

    Tempting and v innovative

  3. Pingback: Indian Vegetarian Menu for your Deepawali Meal! – Chef at Large

    1. Lata Lala

      Thank you Chef At Large for including my dessert recipe in your menu list. It’s such a big honour ❤

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