Rose Mousse

Name: Rose Mousse
Total time: 30 min
Yield: 4
Ingredients: 200 g of white chocolate; 1/2 teaspoon of rosewater; 1 cup of freshly whipped cream, beaten to a chantilly point; 3 large egg whites; Custard; 1 cup of water; 1/2 cup of sugar; 1 teaspoon of rosewater; Edible rose petals

1
200 g of white chocolate
2
1/2 teaspoon of rosewater
3
1 cup of freshly whipped cream, beaten to a chantilly point
4
3 large egg whites
5
Custard
6
1 cup of water
7
1/2 cup of sugar
8
1 teaspoon of rosewater
9
Edible rose petals

Ingredients

1
200 g of white chocolate
2
1/2 teaspoon of rosewater
3
1 cup of freshly whipped cream, beaten to a chantilly point
4
3 large egg whites
5
Custard
6
1 cup of water
7
1/2 cup of sugar
8
1 teaspoon of rosewater
9
Edible rose petals

Directions

1
Heat the white chocolate in a bain-marie and mix with rosewater
2
Remove from heat, add whipped cream and egg whites, and mix well
3
Pour into a mold
4
Refrigerate until firm
5
Custard
6
Combine water, sugar, and rosewater in a saucepan
7
Bring to a boil over low heat without stirring, then remove from heat and let cool
8
Strain the custard and pour it over the mousse
9
Decorate with edible rose petals.