Rose and White Chocolate Mousse | Charalambides Christis

Instructions

1. In a bowl, add the sugar and pour in the 200 ml of dairy cream. Stir well until the sugar dissolves.
2. In a saucepan, pour the milk and add the cornstarch. Stir continuously with a whisk over medium heat.
3. Once the mixture starts to heat up, add the cream and sugar mixture. Continue stirring until the mixture begins to thicken. Then, remove the saucepan from the heat.
4. Add the rose syrup and keep stirring well until the cream becomes rosy.
5. Divide the cream into a large bowl or 6 glass cups.
6. Let the dessert cool down completely, then transfer it to the fridge for 2-3 hours.
7. Finally, serve by sprinkling white chocolate on top.

Tip: You can also garnish with toasted pistachios before serving.