Indulge in the rich and decadent flavors of this delightful Rose Mousse. This elegant dessert is perfect for special occasions or whenever you’re craving something sweet and floral. The light and airy texture of the mousse combined with the subtle notes of rose will surely impress your taste buds.

Preparation time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours chilling | Serves: 4


  • 1 cup heavy cream
  • 1/4 cup sugar
  • 2 tsp rose water
  • 1/2 tsp vanilla extract
  • Petals from 1 rose, for garnish


  1. In a mixing bowl, beat the heavy cream and sugar until stiff peaks form.
  2. Gently fold in the rose water and vanilla extract until well combined.
  3. Divide the mousse mixture into serving glasses and refrigerate for at least 4 hours to set.
  4. Before serving, garnish with rose petals for an elegant touch.

Nutrition Information:

Calories: 250 || Carbohydrates: 15g || Protein: 2g || Fat: 20g

What I Love About This Recipe?

  1. The delicate floral notes of the rose water add a unique and romantic flavor to the mousse.
  2. It’s a simple and quick dessert to make, perfect for impressing guests or treating yourself.
  3. The light and airy texture of the mousse is truly satisfying without being too heavy.
  4. The addition of vanilla extract enhances the overall flavor profile of the dessert.
  5. Garnishing with rose petals adds a beautiful and elegant touch to the presentation.

What To Avoid While Making this Recipe?

  1. Avoid overbeating the cream, as it can become grainy and lose its fluffy texture.
  2. Be sure to use rose water sparingly, as too much can overpower the mousse with a strong floral taste.
  3. Make sure to refrigerate the mousse for the full 4 hours to allow it to set properly and achieve the right consistency.
  4. Avoid using artificial rose extracts, as they may not provide the same delicate flavor as natural rose water.
  5. Do not skimp on the garnish of rose petals, as they not only add to the presentation but also enhance the overall experience of the dessert.

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