Rose and Yogurt Mousse

For the Biscuit Base

• • --- 150g digestive biscuits
• • --- 60g melted butter
• • --- 40g pistachios (ground or very finely chopped)

For the Mousse

• • --- 250ml chilled heavy cream
• • --- 40–50g icing sugar
• • --- 500g strained yogurt (full-fat)
• • --- 60ml rose syrup
• • --- 1–2 tablespoons rosewater (optional)
• • --- 1 teaspoon vanilla extract
• • --- Zest of 1 lemon (optional)

For Serving

• • --- Finely chopped pistachios
• • --- Rose petals (edible)
• • --- A little extra rose syrup

For the Biscuit Base:

1. 1. Grind the biscuits and place them in a bowl.
2. 2. Add the melted butter and mix.
3. 3. Add the pistachios (chalepiana) and mix.

For the Mousse:

1. 1. Place the heavy cream in the mixer bowl and whisk with the whisk attachment until you have a light whipped cream.
2. 2. Add the icing sugar and whisk until it forms stiff peaks.
3. 3. Add the strained yogurt, rose syrup, rosewater, vanilla extract, and lemon zest.

For Serving:

1. 1. In a bowl or glasses, place biscuits at the base.
2. 2. Spread the yogurt mousse on top.
3. 3. Garnish with extra biscuits, pistachios, rose petals, and additional rose syrup.