This delicious Rooh Afza mousse is the perfect show-stopper dessert for your Iftar and Eid parties. It’s super simple to make, requires no baking, and only a few ingredients!
If you haven’t heard of Rooh Afza before, it’s a delicious, sweet drink syrup made with flavors of rose and other herbs. It’s extremely popular in South East Asian countries like India, Pakistan, and Bangladesh. People across these countries enjoy Rooh Afza in many ways – as an icy, lemony, refreshing drink, as a milkshake, and over ice cream; the possibilities are endless.
Rooh Afza becomes even more special for desis during Ramadan. A jug of Rooh Afza juice or milkshake is considered an absolute necessity on every Iftar table in most households.
This Rooh Afza mousse takes inspiration from those classic drinks and turns it into a simple, yet super delicious and impressive dessert.
PS: If you love Rooh Afza, you will love these recipes!
Rooh Afza Mousse
This Rooh Afza Mousse is truly magical, and it’s super simple to make. It’s creamy and refreshing at the same time. The mousse is made with a white chocolate base, which pairs perfectly with the Rooh Afza flavor, and when I say it’s easy to make, I am really not exaggerating.
Here are the steps for making the Rooh Afza mousse.
- Add the milk, liquid whipping cream, and Rooh Afza in a saucepan and heat until it just boils. While it boils, place the white chocolate in a heat-proof bowl.
- Pour the hot milk over the chocolate, let it sit for 2-3 minutes until it melts, then mix until fully combined.
- Let the chocolate mixture cool; meanwhile, whip the remaining cream to medium peaks. Don’t overmix the cream at this step, or it will split when mixed further.
- Once the chocolate mixture has cooled, gently fold it into the whipped cream using a silicone spatula, making sure that the cream does not loose it’s airiness.
- Place the mousse in a piping bag and pipe it into individual cups, or transfer it into a large serving bowl and chill for 2-4 hours, or until completely set.
- Top the mousse with sweetened whipped cream and finely chopped pistachios before serving.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rooh Afza Mousse
Equipment
- Stand or electric mixer
- Silicone spatula
- Serving dish (7×7) or individual serving bowls
Ingredients
Rooh Afza Mousse
- 200 gs white chocolate
- 75 ml milk
- 75 ml liquid whipping cream
- 255 ml liquid whipping cream/heavy cream
- 80 ml Rooh Afza syrup
- Sweetened whipped cream for topping
- Chopped pistachios for topping
Instructions
Rooh Afza Mousse
- In a heat-proof bowl, add the white chocolate.200 gs white chocolate, 75 ml milk, 75 ml liquid whipping cream, 80 ml Rooh Afza syrup
- Add the milk, whipping cream, and Rooh Afza in a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture over the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.
- In a separate bowl, add the liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.255 ml liquid whipping cream/heavy cream
- Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula.
- Pipe the mousse into individual cups or place it into a large serving dish and chill for 2-4 hours, until completely set.
- Once set, top the dessert with some sweetened whipped cream and chopped pistachios. Serve cold.Sweetened whipped cream, Chopped pistachios
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
Can you use agar agar instead of gelatin in this recipe?
Unfortunately, agar agar would not work in this recipe as it would give it a gel-like texture instead of creamy. You can skip the gelatin if you’re serving it in the same dish in which you set it!
The pistachio paste really helps with the sweetness, really good flavor combination