Rose Mousse Recipe – Sharmis Passions

Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

This is a great option when you want something elegant but simple to make. Rose Mousse fills the heart, eyes and tummy. It is quite easy to make. You feel proud serving something that looks fancy but it’s really easy. It also feels light and fluffy because of the whipped cream.

About Rose Mousse

Rose Mousse is made using milk, fresh cream, white chocolate chips and rose syrup. These ingredients come together to make something nice and delicate. The rose flavour and white chocolate gives it sweetness without being too heavy.

Fresh cream gives this mousse its texture. When you whip it to soft peaks it becomes light and airy. This makes the mousse fluffy and nice to eat and you need to be careful not to whip it too much or it turns into butter and spoils texture and taste.

The white chocolate dissolves into the boiled milk and makes it creamy. The rose syrup gives it beautiful colour and nice flavour. When you layer it first at the bottom it give nice touch and make it look pretty. The combination of rose and white chocolate is really special.

I make rose mousse for special occasions because my family loves it. It looks impressive when you serve it in cups with the rose syrup layer. My kids like it more than heavy cakes and pastries. 

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Rose Mousse Ingredients

• Milk – I use milk and boil it for few minutes. This helps remove any bacteria and makes it safe to use with fresh cream.
• Fresh cream – I use fresh cream that I whip until soft peaks form. Don’t whip too much or it will ruin the mousse.
• White chocolate chips – I add white chocolate to the boiled milk. It dissolves nicely and give sweetness and richness to the mousse.
• Rose syrup – I use rose syrup to add flavour and colour. I use homemade beets rose milk syrup but store bought works too.

How to make Rose Mousse Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down completely.

2.Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don’t whip it more, then it will end up in butter.

3.To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.

4.Add rose syrup to it.

5.Mix well. Take your serving cups. First pour rose syrup as first layer.

6.Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time.

Serve chilled!

Expert Tips

• Boil milk properly – I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
• Whip cream carefully – I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
• Don’t skip cooling – I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
• Layer nicely – I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
• Fill properly – I fill the cup till ¾ with the mousse mixture. Don’t overfill or it looks messy and hard to handle.
• Chill well – I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Serving and Storage

Serve rose mousse cold straight from the fridge. It taste best when chilled and the texture nice and fluffy. You can add few rose petals on top for decoration if you like. Store in refrigerator and it stay good for 2 to 3 days. Don’t keep it too long or the cream separate and texture change.

FAQS

1. Can I use regular cream instead of fresh cream?

You can but fresh cream work better for whipping. It whips nicely and give better texture to mousse.

2. What if I don’t have white chocolate?

You can skip it as milk chocolate changes the flavour a bit.

3. Can I use store bought rose syrup?

Yes store bought rose syrup work fine. Make sure it is good quality and has nice flavour.

4. How do I know cream is whipped properly?

When you lift the whisk, the cream should form soft peaks that fall back. That is the right stage to stop.

5. Can I make it ahead for parties?

Yes you can make it few hours before. Keep in fridge and serve cold when guests arrive.

If you have any more questions about this Rose Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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