- Serves 4
- 20 Mins
Ingredients
For the Rose Kiri® mousse:
- 10 Kiri® square portions, softened
- 1 cup powdered sugar, sifted
- 1 tsp rosewater or rose essence
- 1 cup heavy cream
- ½ tsp corn syrup
- Pink food coloring
For the Braiho:
- 3 tbsp Braiho (Basil seeds)
- 1 tsp Rose water
For the Rose vermicelli:
- 30 g rice vermicelli
- Water
- Rose syrup
- Rose water
- Pink food coloring
Cooking Directions
For the Braiho (Basil seeds):
- Rinse the braiho in a small bowl and soak in water.
- Set aside until most of the water is absorbed and the braiho has created a coat around them.
For the Rose Vermicelli:
- In a medium saucepan, cover the vermicelli with water and place on medium heat until cooked through.
- Add rose syrup, rose water, and pink food coloring (you want the vermicelli to be pink).
For the Rose Kiri Mousse:
- With the electric mixer on high speed, beat kiri until smooth (Don’t over beat it).
- Mix in the powdered sugar and the rose essence .
- In another bowl, beat the heavy cream until soft peaks form.
- Add the corn syrup until soft peaks form (don’t over beat).
- Fold half the whipped cream into the cream cheese mixture. Repeat with the remaining until no white streaks shows.
- Add a few drops of pink food coloring.
- Fold ¾ of the vermicelli mix.
To Assemble:
- In your serving glasses, place a tsp of the Braiho mix, top with remaining vermicelli then top with the mousse.
- Repeat.
- Refrigerate until ready to serve.