Rose Yogurt Ice Cream with Raspberry Mousse in Meringue Cups
Rose yogurt ice cream with raspberry mousse in meringue cups is a recipe featuring fresh ingredients from the Dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Greek cream yogurt (10%)
- 100 ml rose water
- 60 g powdered sugar
- 1 Organic lemon
- 200 ml whipping cream
- 500 g raspberries
- 4 meringue cups
- ungreased organic rose petals
Instructions
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1.
Drain the yogurt in a paper‑lined colander until well drained. Then gently press out excess liquid and transfer to a bowl. Whip the cream stiff.
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2.
Using a grater, zest the lemon thinly. Squeeze the juice. Mix the rose water with 40 g powdered sugar, lemon zest, and 3 tbsp lemon juice.
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3.
Stir the rose water mixture into the yogurt and fold in the whipped cream gently. Place the mixture in the freezer for about 2–3 hours, whisking every 30 minutes with an immersion blender.
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4.
Blend 400 g raspberries with the remaining powdered sugar and 1 tbsp lemon juice, then strain through a sieve. Fill each meringue cup with raspberry mousse and top with a large scoop of ice cream. Garnish with leftover raspberries and rose petals before serving.
