Sugar-Free Rose And Raspberry Mousse Recipe

My rose and raspberry mousse is a quick dessert that has an oriental touch. All you need are a few simple ingredients and a little time.
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Rose Water: amzn.to/3wnNSPN
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Ingredients
150 g raspberry puree (seedless)
250 ml whipping cream (cold)
150 g yogurt (full-fat, cold)
50 g xylitol
10 ml agave syrup
6 g gelatin
45 ml water (cold)
1 tsp. rose water
Directions
1. Add the rose water to the rest of the water needed to hydrate the gelatin. Pour over the gelatin, stir a little and let it sit.
2. Whip the whipping cream to a very soft peak. This should take about 90 seconds on a low speed and the cream should be fluid and not hold a trail when you finish.
3. Add the yogurt and mix it in on low speed for just a few seconds. Continue mixing by hand until it's fully incorportated. Set the bowl aside for now.
4. Heat the raspberry puree in the microwave until it's very warm to the touch but not quite hot. Stir in the xylitol and agave syrup until they are fully dissolved.
5. Check the temperature of the puree and if it's above 40C, you can add the gelatin. If it isn't, warm it in the microwave for a few seconds more. Mix in the gelatin until it dissolves completely.
6. Add a third of the yogurt mousse to the raspberry puree and mix it in with your whisk or spatula. Then pour this mixture into the remaining yogurt mousse and fold until you can no longer see visible streaks of white.
7. Pour the mousse into your serving cups or glasses, decorate it with a fresh raspberry and refrigerate it for at least 3 hours. Enjoy!
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