April 13, 2009

Saffron Yogurt Mousse with Rose Petal Honey



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This dessert is an adaptation of some pretty well known names..  Mousse,  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.

However I do not see why it is not possible to have a sinfully indulgent & elegant dessert… without having to sin.  This dessert is  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  HOTM April: Flowers hosted by Ilva of Lucullian Delights.


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A small note about the recipe here: I have used gelatin to mould them (& hence the mousse). It tastes as good without  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.  Without the use of Gelatin, it is the traditional Indian Shrikhand.



Ingredients: (made 2 small ramekins of mousse)

  1. 8-oz. plain,  yogurt (about 1 cup) [Or Greek style yogurt- skip the draining if you are using this]
  2. A generous Pinch of Saffron
  3. 2 tbsp of Rose Petal Honey (Recipe below)[ 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
  4. About 6  Tablespoons of Low Fat Milk
  5. 1 Tablespoon chopped Organic Rose Petals (I used the roses from our garden ) – Can use more if you want
  6. A little less than 1/2 Teaspoon of Unflavored Gelatin (Or any gelatin substitute like Agar Agar)
  7. Vegetable oil to very light grease the ramekins
  8. More Rose Petals & Slivered Almonds for Garnish(Optional)


For the Honey:

  1. 1/2 Cup Honey
  2. 1/4 Cup Loosely packed Organic Rose Petals of any fragrant rose





Preparation:

To Prepare the Honey:

Wash the rose petals. Dry them lightly .. pat with paper towels.

Lightly fill a jar (  I used a small bowl, since I made in real small amount), & pour the honey over it.

Let it stand for a few days to a couple of weeks. It gets more fragrant with time.


Preparing the Mousse:

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.

After 10 -12  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.

Transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy.

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  to be infused. The Yogurt will take on the light yellow color from the saffron.

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.

Mix yogurt, rose petals & honey.

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.

Line the Ramekins with vegetable oil.

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

To Assemble:

Before serving place a plate over the ramekin, turn it over & tap the ramekin lightly for it to come out.

Drizzle some rose petal honey on the mousse & serve chilled.




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A spoonful of goodness melted in my mouth…

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It 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.




Related Posts:

Sugar Grilled Mangoes with Saffron Yogurt & Nuts
Pineapple Coconut Mousse with Pistachios
Almond Panna Cotta with Zesty Berry Compote




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75 thoughts on “Saffron Yogurt Mousse with Rose Petal Honey”

  • that picture is to die for!! love the pink petals, can imagine how the drizzle of rose infused honey must have taken up the taste. Yum!

    Thanks aqua!

  • “sinfully indulgent & elegant dessert… without having to sin” now that is my kind of sin…. errrr dessert. The pictures are beautiful and the presenation is wonderful. You know how to tempt people with one of a kind creations.

    I was always hesistant to try rose petals in any kind of desserts, kind of get that odd feeeling. But i see how the rose petal has blended into the dessert and looks awesome.

    Supriya.. It was more of the flavor the rose imparted..the petals tasted like..well any other petal:-)

  • What a gorgeous dessert – amazing mix of flavours you have chosen Soma !!

    Thanks Miri! The flavors indeed went along really well!

  • Ki shundor sob jinish banaccho! Ota khele ki kore jante chai … I mean bhangte icche korlo? 🙂
    Shubho Nobo Borsho! 🙂

    bhangte ichey korlo, kenona its really easy to make, kintu shajano na bhangte ichey korchilo na:-)

  • Wow looks cream and aromatic. Love the rose honey…..I think i need to make some rose honey to smell the divine aroma…..

    Thanks Lubna. You should really try the honey.. its so easy to make!

  • I bet it tastes divine! Fresh Rose petals, I used to eat a few when I was growing in India, sweet and fragrant. Fab dessert! 🙂

    Thanks Asha!

  • Stunning shots Soma, the mousse looks so decadent. I bought some agar-agar flakes recently and have been looking for a recipe to use them, this one sounds like a perfect sinless candidate 😉 Are these flowers from your garden ?

    Thanks! yes Priya the flowers are from our yard. We have 4 bushes & they have just started blooming.. tons of them!

  • The prettiest dessert I have ever seen guess when you have the king of flowers in it..its bound to be royal. And u said its just the perfect sweet?? that’s all I look for in my dessert…the rest I can gobble up…Beautiful shots!!!

    Thank you so much Sakshi!

  • mmm, such an amazing dessert I was gonna make aam khand this made me drool…

    Thanks Ramya.. I love it with mangoes too!

  • Breathtaking. It is so pretty I wouldn’t be able to eat it 🙂

    Thanks Sandeepa..We ate it:-D..made only 2…

  • U made the dessert look soooooooo wonderful, i am yet to see a dessert as elegantly dressed as this one
    Loved the idea of flavored honey, and after being at ur place,all the shrikhand(s) of the world will refuse to be dressed up by anyone else 😉

    LOL Alka! Thanks ..

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  • Hi Soma, First time visiting ur blog. You have really very nice and beautiful blog. 🙂 Here your Saffron Yogurt Mousse looks so stunning…Will check other post later. I’ll be keep coming here.
    BTW, Thanks for stopping at my blog. 🙂

    Thanks Sonu!

  • Hi Soma,
    LOL…thanks for the joke…here’s the joke u missed at my blog.
    A Kangaroo at a bus stop was looking really worried… A by stander asked the K why he was looking so worried? the k looked at it’s pouch said aaila! kisine mera pocket marliya! …..lol

    Soma I really am at loss of words after looking at the pics, reading through the recipe(must say well presented) and also the comments u’ve got….I just want to say that it’s next in my list of ‘tried and tasted’ am really keen o making this dessert 🙂 Thanks.
    TC

    Thanks ! & LOL

  • I can’t find words to express what I am feeling inside right now. WOW, AMAZING, GREAT, BREATHTAKING, none of those words would make justice to this creation. Now I want to sin without having to sin, hehe.

    Thanks Ben! Go ahead do it!

  • Soma, exotic ingredients, some classic influences and a very sleek presentation…date night? lol

    lol Peter:-D..with 2 kids at tow…

  • This looks so good, I love saffron but I’ve never had it in a sweet preparation.

    Thanks Sara! Saffron is very commonly used in desserts in Indian Cuisine.

  • That’s a fabulous dessert I ever seen! I learnt about Shrikhand before but never tried it because the difficulty to find certain ingredients. I think it’s time for me to to hunt down every Indian shops available in my island 😀 Sometimes, I wonder if certain products only available during Indian festivals like Diwali. Nevertheless, your dessert would be the talk of the WWW. Not only is beautiful but scrumptious as well. BRAVO! This is the dessert to win a mans heart! No joke… a Man’s heart! 😀

    Thank you so much for your beautiful words!

  • That is stunning, from idea to preparation to presentation to photo to eating. Now, I’m trying to figure who I know that doesn’t spray their roses. That honey is calling me.

    Thanks a lot Tanna:-)

  • “And it looks so romatic that even I, a hardened soul, just melt when I look at it!”

    I concur with Ilva. It’s very romantic and makes me think either of period English girlie novels or Japanese cartoons for girls.

  • This is just beautiful. We don’t spray our roses so some of them will definitely end up in some honey and water. Thanks for joining us for Grow Your Own in April!

  • Sounds like you made the impossible possible a dessert that looks, sounds and I’m sure tastes ‘sinful’ without it showing on your hips!

    Congratulations on winning good looking blog! You deserve it. Wonderful site you have hear, stunning photography and love your recipe – the adaptation of delicious traditional Srikhand into an elegant looking mouse is divine! Will sure to be a regular voyeur!

    Do check me out at http://www.meagan-megalomaniac.blogspot.com, although my photography is amateur next to yours! Keep up the great work!

  • Hi, i came across ur site and absolutely loved it…..I loved the pics….they are perfectly shot ans are so colourful and vibrant….Iam so hooked to ur site….hav ebeen in since yday….I wish if u had the follower widget in ur blog…..would love to follow you.
    Love,
    shabs.

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  • i’m so honored you started following me on twitter. I have been following your blog for quite some time now. your work is awesome. LOVE IT!

  • The idea of using as mousse is really good idea. The photographs look really nice and decor is really pretty — too pretty to eat. Something similar but very basic is posted at
    Saffron Honey Yogurt . I would love to hear your comment.

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  • Hi, I was looking for a yogurt mousse recipe yesterday and found your site. I did not have fresh roses, but I had a rose jam, so I made a variation of your recipe. I also molded the mousse in dark chocolate cups. It’s so fragrant and yummy!
    I put a link to your recipe in my post, my post is here: http://cookingrookie.blogspot.com/2011/03/rose-petal-yogurt-mousse-chocolate-cups.html
    Thanks so much for the inspiration! Love your blog, I’m glad I found it 🙂

  • This dessert looks divine! I love yoghurt so much so it just sounds like a perfect sweet dish for me 🙂
    Rose petals & honey – such a clever idea! I need to test it. thanks for sharing.

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  • hi there lovely blog – I adore these combinations! I usually do that in a rice pudding and a pannacotta – but this so much healthier its great! love it! S x

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  • I tried to make this and got stuck on the milk part. The instructions say “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 gelatin until dissolved & there are no lumps.”

    After the heating of the milk there is no mention of it again in the instructions. Are you supposed to stir the gelatin into the milk?

    Also, it might help future dessert seekers to include the length of time it takes to set…I didn’t realize how long it would take and had to opt for an alternate dessert because it wasn’t ready in time.

    Beautiful photos!

    yes you have to stir in the gelatin soaked in water in the milk. This is what it says “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 until dissolved & there are no lumps.”. I am sorry I assumed that the milk part would be understood. I will update it to be more specific and also add the setting time. So sorry about that!

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