DIY Valentine’s Day rommmmantic ideas!Raw Vegan Rose Mousse Dessert by Sharmila

Posted on 14. Feb, 2016 by in Featured, Food & Drink

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Not to late to try this one…Sharmila is based in Stonehouse and in this recipe uses beetroot from Stroud community agriculture farm!

Valentine’s Day recipe – Rose Mousse Dessert.

Treat your special one this Valentine’s day with a yummy Rose Mousse Dessert. You know that roses are romantic but they could be yummy too – use organic rose water to flavour your day and dessert. Simple technique, no baking or cooking required – healthy, raw, vegan Valentine’s Day romantic dessert.

eco friendly and cost effective tips to make natural, organic lipstick and other healthy and organic cosmetic techniques. Brighten the special occasion by adding twist to the simple flower vase. Add passion to your day by stamping the valentine card with your organic lip.

Must create, relish and enjoy the nutritionally rich simple raw vegan dessert!

Subscribe and share …………….

https://www.facebook.com/kitchenpundit
www.twitter.com/kitchenpundit
www.instagram.com/kitchenpundit

Recipe – Raw rose mousse dessert

Ingredients (serves 2-3 people) – Measurement in cup (UK)

Cashews 1/2 cup soaked for 4-5 hours
Coconut milk 1 cup (thick consistency)
Coconut oil – 4 table spoon
Medjool dates – 3 (depends on the sweetness you want or can add any other sweetener)
Rose water – 4 teaspoon (preferably organic and no added sugar)
Beetroot – for colour

To garnish
Pomegranate – 2 spoons
Pistachio – 1 spoon crushed slightly

Process – In a high speed blender drain and add cashews, coconut milk, coconut oil, dates and rose water and keep aside. Grate 1/4 beetroot and squeeze the juice out of it. Add the beetroot juice in the blender with other ingredients. Blend until it gets to a smooth consistency. From this, pour a small amount of mixture into a separate bowl and add more beet juice to get dark pink colour and keep aside. In a tall glass (or dessert bowl), add the mousse mixture to fill up to half. Then add a bit of the dark pink mixture and finish with the light pink mixture on the top. Leave it in the fridge for 4-5 hours. To quick the process you could leave it in the freezer for an hour. Now garnish with Pistachio for the richness and pomegranate to add more colours.

Enjoy the nutritionally enriched simple yet elegant raw vegan rose mousse dessert.

About Philip

Director and Co-Founder of Stroud Community TV

Leave a Reply