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

For the Mousse:

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

For Serving:

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