Reluctant Housewife: Rose Mousse
Rose all daaaaay!!!!
Even though this is a Valentines Day dessert it can stand the test of allll your holidays and/or parties! Real Rose, real alcohol, really delicious!
There are two ways to make this recipe. Either you can stick with the original and make a mousse. Or, if you tend to be impatient and sometimes have happy accidents in your kitchen make ambrosia instead! Ambrosia for those of you who have no idea what I'm talking about it whipped cream with broken up jello and sometimes fruit. When I couldn't wait for my gelatin rose mixture to get to room temperature I stuck it in the fridge for about thirty minutes and yup, you know what that makes. Jello!
Both the mousse and the ambrosia are the same recipe, just with one rose mixture that goes in the fridge and become jello and one that stays liquid and becomes mousse. Try both-- because you can! Split them in half and make a two for one! Impress you friends and drink you dessert. The alcohol doesn't evaporate so make sure to only feed it to children if you need them to chill out for a minute.
Watch the Reluctant Housewife episode here and grab this easy recipe below!
1/2 cup granulated sugar
2 tbsp fresh lemon juice
2 tbsp Knox unflavored gelatine
3/4 cup rose wine
small carton of heavy whipping cream
6 1/2 cup confectioners sugar
red food coloring
In a small saucepan combine rose, sugar, gelatin , 1 drop of red food coloring and lemon juice. Bring to medium heat. Don't let it boil. Big thing here.
Once the gelatin has dissolved take the mixture off the heat and let it cool to room temperature.
Now, if you're feeling antsy and would like this to move faster take your gelatin mixture and put it into the fridge for about 20-30 minutes. This will make it into rose jello. When you add it to the whipped cream you won't have a mousse anymore, you'll have the 1950's classic AMBROSIA!
Now, if you're still wanting mousse wait until you mixture is at room temperature. It should be syrupy. Even if it seems more like a liquid go ahead and move forward with the recipe.
Now, make you whipped cream. Pour the heavy whipping cream into a bowl with your confectioners sugar. Mix on high until you have high peaks and it looks like whipped cream. It is now.
Put your mixer on low and slowly start adding your rose syrup into the whipped cream. It will start to blend. Only add as much of the mixture that will keep the whipped cream fluffy. You may have some mixture left over. Stick that in a shot glass and make yourself a rose jello shot!
Serve immediately or place in the fridge and eat when you're ready! Enjoy!