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Ingredients6 h 15 m servings 177 cals
Original recipe yields 13 servings
- Whip cream, 1/2 cup sugar, rose water, coriander, and cardamom until stiff peaks form. Refrigerate.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar and continue whipping until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into cream mixture until combined. Pour mousse into individual dishes or a serving dish and refrigerate at least 6 hours or overnight.
Per Serving: 177 calories; 13.6 g fat; 12.9 g carbohydrates; 1.9 g protein; 50 mg cholesterol; 31 mg sodium. Full nutrition