Yoghurt Mousse with Turkish Delight and Rhubarb Recipe - Great British Chefs
Middle Eastern flavours of rose, pistachio and yoghurt meet seasonal rhubarb in this beautiful make-ahead dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 200g of rhubarb
- 30g of caster sugar
- agar agar, as needed (no more than 2g)
- 220g of caster sugar
- 180g of glucose
- 6 gelatine leaves
- 10g of tartaric acid
- 2 tsp rosewater
- cornflour, for dusting
- 200g of whole milk
- 110g of caster sugar
- 150g of double cream
- 250g of natural yoghurt
- 2 gelatine leaves
- pistachio nuts, grated
- lemon balm
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