THE RASPBERRY ROSE-CLOUD

(Our Play on Balkan Raspberry Mousse)

THE RASPBERRY ROSE-CLOUD

Ingredients: 300g Fresh Raspberries (pureed), 200ml Double cream, 100g Greek Yogurt, 50g Sugar, 2 tsp Rose water, 0.5 tsp Cardamom...

Ingredients

  • 300g Fresh Raspberries (pureed)
  • 200ml Double cream
  • 100g Greek Yogurt
  • 50g Sugar
  • 2 tsp Rose water
  • 0.5 tsp Cardamom

Cooking Method

  1. The Bloom Whisk the cardamom and rose water into the raspberry puree; add a tiny 5ml splash of warm water to help the spice oils integrate.
  2. The Silk Merge Whisk cream and sugar to soft peaks; fold in the yogurt and the spiced fruit silk.
  3. The Chill Refrigerate for 4 hours to set into a fragrant pink mist.
  4. The Final Flourish Top with raw whole raspberries and a final pinch of raw cardamom.

Cuisine: Balkan

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