Celestial Raspberry Rose Delight

Allergens

Milk, Soy (in chocolate)

Ingredients

• 1 cup fresh raspberries
• 3 oz dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 1 tbsp rose water
• 2 tbsp granulated sugar
• 1 tsp cornstarch

Instructions

1. In a saucepan, gently simmer the raspberries and sugar until they release their juices and slightly thicken, about 5 minutes.
2. Stir in the cornstarch, and cook for another 2 minutes until the mixture thickens. Remove from heat and strain to remove seeds.
3. In a separate bowl, melt the chocolate using a double boiler or microwave in short intervals, stirring frequently. Set aside to slightly cool.
4. Whip the heavy cream until soft peaks form. Fold in the rose water and half of the whipped cream into the cooled chocolate, followed by the remaining whipped cream.
5. Divide the raspberry mixture between two glasses or dessert cups. Top with the rose infused chocolate mousse and serve immediately.

Chef’s Insight

For a more intense rose flavor, consider soaking dried rose petals in the heavy cream before whipping it.

Notes

This dessert pairs beautifully with a cup of Indian masala chai or black tea.