Lemon and rose go very well together and I remember in Greece often buying boxes of loukoumi containing both flavours. Here the two are combined in a light white chocolate mousse.
I am thrilled that the people at Lanique have created the cocktail below especially for this dessert but you could pair with any one of a number they have on their website. I enjoy their spirit of rose neat in a frosted liqueur glass, yum!
Ingredients (serves 2-3)
- 200ml double cream
- 2 cardamom pods, crushed
- 100g white chocolate
- 100g Greek yogurt
- 25g caster sugar
- 2-3 drops lemon essence
- 2-3 drops essence
- 2 drops of pink gel food colour
- 3 rose loukoumi, chopped
Method
Put half the double cream in a saucepan and almost bring to the boil. Add the crushed cardamom pods and leave to infuse for 15 minutes.
Break the white chocolate in very small pieces or cut finely using a chef’s knife and put in a bowl. Strain the cream into a clean saucepan and heat up to boiling point again. Pour the cream over the white chocolate, leave for 20 seconds and use a whisk to incorporate fully.
In another clean bowl whisk the remaining double cream with the sugar to soft peaks. Add the Greek yogurt and beat for a few seconds more to incorporate everything. Take a spoonful of the yogurt cream and whisk it into the white chocolate to loosen it up. Use a spatula to fold the remaining whipped yogurt cream into the chocolate.
Take half the mousse into another bowl to add the rose flavour to it. Rose is a powerful essence and it is best to use a drop at a time. Add a couple of drops of pink gel food colouring and mix well.
Use the lemon essence to flavour the other half of the mousse.
Spoon into glasses, swirling the rose flavoured with the lemon mousse and top with the chopped loukoumi.
Serve with some thin biscuits or tuiles or my pistachio and butter biscuits.
Rose & Lychee Highball:
- 50ml Lanique Spirit of Rose
- 25ml Fresh Lemon
- 75ml Lychee Juice (we suggest Rubicon Lychee)
- Topped with a Splash of Fizz
Method: Stir all ingredients, except the Fizz, in a mixing glass with plenty of ice. Pour into a nice, tall glass, top with your choice of Fizz (we love Champagne to give it extra indulgence) and garnish with a Lychee (the ones in the tin are actually the best for this! You can also use a little of the juice to give it an extra lychee kick!).
