{"id":5553,"date":"2009-04-13T18:23:15","date_gmt":"2009-04-14T01:23:15","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=5553"},"modified":"2015-05-05T07:14:52","modified_gmt":"2015-05-05T14:14:52","slug":"saffron-yogurt-mousse-with-rose-petal-honey","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/saffron-yogurt-mousse-with-rose-petal-honey\/","title":{"rendered":"Saffron Yogurt Mousse with Rose Petal Honey"},"content":{"rendered":"


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\nThis dessert is an adaptation of some pretty well known names..\u00a0 Mousse,\u00a0 Panna Cotta & the Shrikhand. It is light like a mousse, creamy like a panna cotta & flavored like a shrikhand with the ingredient here being the yogurt. I love mousse & panna cottas but if I really think about making those my everyday desserts, I have to think twice. All the eggs & cream that goes in there do not suit my kind of life style… & my sense of reason & guilt overpowers the desire to enjoy.<\/p>\n

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However I do not see why it is not possible to have a sinfully indulgent & elegant dessert… without having to sin.\u00a0 This dessert is\u00a0 all about that! It is all yogurt, with all the whey drained which turned it into a beautiful thick cream. It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron which is my very favorite & some fresh rose petals from by garden bloom… Sending this to\u00a0 HOTM April: Flowers<\/a> hosted by Ilva of Lucullian Delights<\/a>.<\/p>\n


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\"saffron-yogurt-mousse-1\"
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\nA small note about the recipe here:<\/strong><\/em> I have used gelatin to mould them (& hence the mousse). It tastes as good without\u00a0 the gelatin. The yogurt is thick & very creamy. It is a wonderful dessert treat with the saffron & the fragrant rose petal honey .. to be just scooped out with a spoon.\u00a0 Without the use of Gelatin, it is the traditional Indian Shrikhand.<\/a><\/strong><\/em>
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Ingredients: (made 2 small ramekins of mousse)<\/strong><\/em><\/p>\n

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  1. 8-oz. plain,\u00a0 yogurt (about 1 cup) [Or Greek style yogurt- skip the draining if you are using this]<\/strong><\/li>\n
  2. A generous Pinch of Saffron<\/strong><\/li>\n
  3. 2 tbsp of Rose Petal Honey (Recipe below<\/strong>)[ may be substituted with sugar, or any natural sweetners like agave nectar. I have used the honey here to keep the flavor of the rose consistent] – use more or less to taste<\/strong><\/li>\n
  4. About 6\u00a0 Tablespoons of Low Fat Milk<\/strong><\/li>\n
  5. 1 Tablespoon chopped Organic Rose Petals (I used the roses from our garden ) – Can use more if you want<\/strong><\/li>\n
  6. A little less than 1\/2 Teaspoon of Unflavored Gelatin (Or any gelatin substitute like Agar Agar)<\/strong><\/li>\n
  7. Vegetable oil to very light grease the ramekins<\/strong><\/li>\n
  8. More Rose Petals & Slivered Almonds for Garnish(Optional)<\/strong><\/li>\n<\/ol>\n


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    For the Honey:<\/strong><\/em><\/p>\n

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    1. 1\/2 Cup Honey<\/strong><\/li>\n
    2. 1\/4 Cup Loosely packed Organic Rose Petals of any fragrant rose<\/strong><\/li>\n<\/ol>\n


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      \nPreparation:<\/strong><\/em>
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      To Prepare the Honey:<\/strong><\/em><\/p>\n

      Wash the rose petals. Dry them lightly .. pat with paper towels.<\/p>\n

      Lightly fill a jar (\u00a0 I used a small bowl, since I made in real small amount), & pour the honey over it.<\/p>\n

      Let it stand for a few days to a couple of weeks. It gets more fragrant with time.
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      \nPreparing the Mousse:<\/em><\/strong><\/p>\n

      Drain yogurt in a paper-towel-lined\/or cheese cloth sieve. Press and stir with a large spoon & then leave to drain. Put the bowl in refrigerator.<\/p>\n

      After 10 -12\u00a0 hours the liquid will have strained through enough that the yogurt in sieve & the yogurt will be thick and creamy. (even better if drained overnight\/24 hrs) – The draining step may be skipped if you are using the thick Greek Style Yogurt.<\/p>\n

      Transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy.<\/p>\n

      Gently crush the saffron threads between your fingers. Blend it in with the yogurt. Set aside & let it sit for a couple of hours for the flavor of the saffron\u00a0 to be infused. The Yogurt will take on the light yellow color from the saffron.<\/p>\n

      Sprinkle gelatin over 1 Tablespoon water in a small bowl and let stand 1 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 & there are no lumps.<\/p>\n

      Mix yogurt, rose petals & honey.<\/p>\n

      Mix a little yogurt into gelatin and then mix the gelatin into the rest of the yogurt, stirring constantly to avoid lumps. Whisk them together well again to blend & fluff.<\/p>\n

      Line the Ramekins with vegetable oil.<\/p>\n

      You can line them with a few rose petals if you want. Spoon the yogurt mix in to the ramekins. Cover & put them\u00a0 in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).<\/p>\n

      To Assemble:<\/strong><\/em><\/strong><\/em><\/p>\n

      Before serving place a plate over the ramekin, turn it over & tap the ramekin lightly for it to come out.<\/p>\n

      Drizzle some rose petal honey on the mousse & serve chilled.<\/p><\/blockquote>\n


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      A spoonful of goodness melted in my mouth…<\/strong><\/p>\n

      \"saffron-yogurt-mousse-2\"<\/strong><\/em><\/p>\n


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      \nIt tasted divine. Light, creamy – & I loved the tiny bits of rose petals in it. It was not too sweet, just the way I like my desserts. The best part of it was the drizzle of rose petal honey…added a whole new dimension of flavor to it. The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it, or flavoring it with orange blossom water.<\/p>\n


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      Related Posts:<\/strong><\/p>\n

      Sugar Grilled Mangoes with Saffron Yogurt & Nuts<\/a>
      \n      Pineapple Coconut Mousse with Pistachios<\/a>
      \n      Almond Panna Cotta with Zesty Berry Compote<\/a><\/em><\/strong><\/p>\n


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