white chocolate mousse with rosewater

Every year around Valentine's Day, I start thinking about a dessert I've never made. This year, I finally made it, and, as it turned out, ended up with three desserts: white chocolate mousse with rosewater, with rosewater and a raspberry sauce on the bottom, and with almond extract and caramel, again on the bottom, and all were creamy and softly scented as a dream. The rosewater ones were ethereal and light, perfumed beautifully, and I sighed as I spooned the last bit of mousse up. Definitely a girlie dessert! Thinking of ice cream sundaes, I drizzled raspberry jam ( you can use a puree if you'd prefer) on the bottom of the glass, then topped it with the rosewater mousse.

Now I was inspired - and straight away made a batch of almond scented mousse with caramel on the bottom, for those who might be intimidated by the rosewater flavor in the original batch.

Again, delicious. If you're looking for an airy and light Valentine's dessert, this is perfect.

Adapted from Sherry Yard

For the white chocolate with rosewater:

The Ganache:

1 cup finely chopped white chocolate

4 T. unsalted, soft butter

1/4 cup heavy cream

1 T. light corn syrup

1 t. rosewater (for the caramel, substitute 1/2 t. almond extract)

Place the chocolate and the butter in a heatproof , microwave-proof bowl.

Bring the cream and corn syrup to a boil and immediately pour over the chocolate and the butter. Let sit a few seconds, then slowly stir together until melted completely. ( if it cools too fast, just stick in microwave for a second, then stir again)

Add the rosewater, stir, and set aside.

For the mousse:

1 cup white chocolate ganache

3 large eggs, room temperature, separated

1 cup heavy cream

1 T. sugar

Optional: about 1/3 cup thinned puree or jam ( I used a little lemon juice to thin the jam) for the bottom of the dish or glass.

Whip the egg whites to soft peaks, then sprinkle in the sugar slowly. Whip to medium-firm peaks. Scrape into a clean bowl and set aside.

Whisk the egg yolks in a small bowl, then add the warm ganache to the egg yolks and stir. If the ganache is too cool, microwave for a second, then proceed.

Whip the cream in the mixer bowl ( no need to wash) until it makes soft peaks.

Fold the ganache and egg mixture into the egg whites gently, then fold in the whipped cream, gently.

If adding the raspberry, add a tablespoon or so to the bottom of each dish or glass before pouring or scraping the mousse in.

If you have a few pink rose petals, you could sprinkle a few on top. (I used geranium petals here)

Cover and chill the mousse in the fridge.

For the white chocolate mousse with caramel, substitute

1/2 t. almond extract for the rosewater,

and about 1/3 cup soft caramel for the dishes. Drizzle caramel on the bottom of the dessert dishes, fill, then drizzle a little on top of the mousse.

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What I'm reading: Barbara Kingsolver's Animal Dreams: a different love story.