Rosewater Cream Dessert



For the Mousse:

  • 400 ml Fresh Cream
  • 2 Egg whites
  • 30g Icing Sugar
  • 2 tbsp. Rosewater

For the Jelly:

  • 400 ml Cranberry juice
  • 100 g Castor Sugar
  • 10 g Powder gelatin
  • 30 ml Rosewater
  • Fresh Rose Petals


  1. Beat the double cream until it starts stiffening and holds its shape
  2. Add the sugar and beat this into the cream until the sugar dissolves
  3. In a separate bowl beat the egg whites to stiff peaks
  4. Gently fold the egg whites into the cream and sugar mixture until it is completely combined
  5. Add the rosewater to this mixture and gently fold this into the mousse
  6. Add a few teaspoons of cranberry juice and fold this in
  7. Spoon this into ramekins and let it set in the fridge
  8. While the mousse is setting in the fridge, start making the jelly
  9. In a pot, bring the cranberry juice and the sugar to the boil along with the rose water, until the sugar has dissolved.  Also mix in the powdered gelatin until it dissolves completely – now remove this from the heat and let it cool
  10. Once the mousse has set completely in the fridge, carefully ladle the jelly on top of the mousse
  11. Add a few fresh (and washed) rose petals into the jelly, allowing some of the pieces of the rose petals to cascade out of the jelly – creating a visually appealing effect
  12. Allow this to set in the fridge until the jelly is completely set and ready to be served