raspberry rosewater mousse with raspberry sauce
Delight your palate with Raspberry Rosewater Mousse topped with a fresh raspberry sauce and garnished with pistachios and mint. Perfect for special occasions or desserts.
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.bullafoodservice.com.au.
Cooking tools:
- Immersion blender
- Food processor
- Stand mixer
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Measuring cup
- Mixing bowl
- Spatula
- Glass
- Refrigerator
Ingredients
- 230g caster sugar
- 250mL water
- 600g frozen raspberries, defrosted
- 2 titanium strength gelatine sheets, soaked in cold water
- 400g wheaten style biscuits
- 80g pistachio nuts
- 150g butter, melted
- 600mL Bulla Thickened Cream
- 800mL Bulla Dollop Cream
- 50mL rosewater
- fresh raspberries, pistachio nuts and mint leaves
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