Rooh Afza Mousse

• Bloom the gelatin - pour ice-cold water* in a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.
  30 ml ice-cold water, 6 gs gelatin powder
• In a heat-proof bowl, add the white chocolate. 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 on 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.
  200 gs white chocolate, 75 ml milk, 75 ml liquid whipping cream, 80 ml Rooh Afza syrup
• While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated in the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature.
• 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. Again, do this gently so that the mixture remains fluffy.
• Assemble the mousse: In your serving dish of choice, add a layer of the pistachio paste, then a layer of the Rooh Afza mousse, another layer of pistachio paste and chopped pistachios, then another layer of the mousse. Let the mousse set for at least 2 hours.
• Once set, top the dessert with some sweetened whipped cream swirled with Rooh Afza syrup and chopped pistachios. Serve cold.
  Sweetened whipped cream, Rooh Afza, Chopped pistachios