Almond Mousse with Rose Petals

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Almond Mousse with Rose Petals
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
For the almond mousse
4 sheets gelatin
2 eggs
100 grams sugar
300 grams Mascarpone
1 small bottle Almond extract
2 teaspoons Rose water
2 centiliters Amaretto
250 milliliters Whipped cream
3 tablespoons Grenadine
To garnish
Shredded coconut
Rose petal
1 tablespoon candied Rose petal
How healthy are the main ingredients?
MascarponeWhipped creamsugaregg

Preparation steps

1.

For the almond mousse: Soak the gelatin in cold water until soft, about 10 minutes. Separate the eggs and beat the yolks with the sugar until foamy over a pot of simmering water. Mix the mascarpone with the Amaretto, the rose water, and the almond extract. Whip the cream until stiff and gently fold into the mascarpone mixture.

2.

Squeeze the excess water from the gelatin and melt in a small saucepan over low heat with 2 tablespoons of the mascarpone mixture. Add the gelatine to the mascarpone. Stir in the grenadine syrup. Transfer the mousse into serving dishes.

To garnish: Let cool until set and serve sprinkled with grated coconut, rose petals and candied rose petal pieces.

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