Yoghurt mousse with rose petal jam, lychee and raspberry coulis

There is nothing more satisfying and enjoyable than being able to give your guests a really satisfying meal, perhaps especially with that final touch at the end of a lunch or a dinner, namely a fabulous dessert, particularly on Mother’s Day. Our suggestion today is a special dessert of a more elaborate type, where we show off all our skill in the choice of the ingredients so that the end result is truly delicious: a lovely, creamy, yoghurt-based mousse. The yoghurt is combined with some rose petal jam, marrying the aroma and unique flavour of the latter with the rare sweetness of lychee and that unmistakeable taste of raspberry – the result is a balance between refined aesthetic and culinary finesse. Are you ready to make something special for Mother's Day?


15 minutes Total time
Serves 2 persons
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Wash the raspberries, remove any stalks and dry thoroughly. Take a lemon segment and squeeze a little juice out. Place the raspberries, lemon juice and honey in a blender and blitz everything together. Strain the resulting coulis through a fine sieve to remove the seeds. Peel the lychees, remove the seeds and blend to a pulp. Whip the cream with the icing sugar, add the yogurt and stir to create a mousse. Take the rose petal jam and stir with a spoon for a while to make it smoother and less thick (this jam is much more dense and gelatinous than a normal fruit jam). Take some small dessert glasses and pour in a layer of yoghurt mousse, one of jam, a little lychee puree, a layer of coulis and finally another teaspoon of jam. You can change the order of the layers if you wish. Decorate each glass with a raspberry and a rose petal.

If your raspberry coulis were to develop too dark a colour, you can add a little more lemon juice to adjust it.
Lychee cultivation takes place in China for two thousand years and this fruit is thought to be a lucky charm.

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