Name: Yogurt mousse with Gulkand and rose petal honey recipe by Lata Lala at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 cup hung curd; a generous pinch of saffron; 1 tbsp of Rose Petal Honey; 1 tsp Gulkand; About 6 Tablespoons of Milk; 1 TBSP gelatine; Vegetable oil to grease the ramekins; Rose petals and rosé petals honey to garniah; To make Rose petals honey :; 1/2 cup Honey; 1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

ABOUT Yogurt mousse with Gulkand and rose petal honey RECIPE

This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like shrikhand with the ingredient here being the yogurt.

Ingredients Serving: 2

1 cup hung curd
a generous pinch of saffron
1 tbsp of Rose Petal Honey
1 tsp Gulkand
About 6 Tablespoons of Milk
1 TBSP gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garniah
To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

Instructions

To prepare Rose petals honey:
Wash the rose petals. Dry them lightly .. pat with paper towels
Lightly fill a jar with petals. I used a small bottle & poured the honey over it.
Let it stand for a 2 days. It gets more fragrant with time.
Preparing the Mousse: Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours 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 couple of hours for the flavor of the saffron to be infused
The yogurt will take 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 and there are no lumps.
Mix yogurt, gulkand, and rose petals honey.
Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.
Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.
Drizzle some rose petal and prepared honey on the mousse & serve chilled.

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