Receiving a jar of rose petal jam totally inspired me. Considering it was a Chef's special concoction, I could barely wait to get home to figure out what I wanted to make it .
Truth be told, this jam was way to sweet to be eaten with toast. It needed something tart or salty to balance it out. And while I was dabbling for a bit with the idea of a rose bread butter pudding, I had to veto it because that delicate scent from the rose vanished rather quickly when mixed with butter.
Then this book arrived at home. I mean I'd ordered Persiana a few ago, but it only made it to my doorstep a day or so before the weekend. It had me enthralled. Every recipe, every picture made me want to cook. And the best part? I had literally everything in my pantry and I need to do one bit of vegetable shopping to create a whole meal.
So as I sat there earmarking the recipes I wanted to make, I remembered this greek yogurt panna cotta that I had made a few months ago where I had used sweet middle eastern flavours to compliment the tartness of the yogurt. It was almost as if a bell rang in my head.
I didn't want to make a panna cotta. I mean they are simple and probably my favourite go-to dessert, but I wanted to make something different. Something light and easy on the palate yet something that could balance the flavours of the jam.
A yogurt mousse sounded ideal. But how was one going to lighten the yogurt I wondered. With whipped cream and agar agar I thought.
As I set out making the yogurt mousse, I flavoured it delicately with a bit of orange zest. A combination of honey and sugar gave it depth while the additional of crushed pistachios lent a salty hit which just brought the combination together.
I have to say, this is now my new favourite dessert. Simple, easy and still decadent, it was just heavenly. Plus shooting this was so much fun. It's quite hard no to shoot when big brown eyes are watching your every movement no? I gave a bit to both my dogs, and I have to say they lapped it up like no other.
Yogurt Mousse with Rose Petal Jam and Crushed Pistachio
For the Yogurt Mousse
400 grams hung yogurt or greek yogurt
1/2 cup whipping cream
1/3 cup honey
4 tblsp sugar
zest of one orange
1 1/2 tsp of agar agar
1/4 cup water
a pinch of salt
For the topping
1/2 cup rose petal jam
2 tblsp hot water
1/2 cup crushed pistachio
a few rose petals
1. If you're using regular yogurt you need to drain enough (almost double) to get about 400 grams of hung yogurt.
2. In a bowl, whisk the yogurt with honey, sugar, salt and orange zest together and keep aside.
3. Cook the agar agar with water until transparent, almost 4 to 6 minutes. Strain and add into the yogurt.
4. Whisk the whipping cream into stiff peaks. Cut and fold into the yogurt mixture.
5. Pour the yogurt mousse into serving glasses. Refrigerate for 4 hours.
6. Just before serving, mix the rose petal jam with hot water so that it thins down a bit. Top each glass with this.
7. Add on top crushed pistachio and rose petal and serve chilled.