Orange and rose-water mousse – Food & Home Magazine
Experience a velvety orange and rose-water mousse that adds a zesty twist to any spring feast. Serves 8 | Cook for 30 mins. [156 characters]
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Cooking tools:
- Hand mixer
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- Microplane
- Kitchen scale
- Ramekin
- Glass
- Mixing bowl
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- Measuring cup
- Measuring spoon
- Spatula
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- Refrigerator
Ingredients
- 4 eggs, separated
- 220g castor sugar
- 45ml (3 tbsp) rose syrup + extra, to decorate
- zest and juice of 2 oranges
- zest and juice of 2 lemons
- 10g gelatine dissolved in 75ml water
- 250ml (1 cup) whipping cream + extra, to serve
- 5ml (1 tsp) vanilla extract
- rose petals, to serve
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