Mirage
Indulge in the elegant allure of "Mirage," a stunning layered dessert that harmonizes creamy, floral, and nutty flavors for an unforgettable treat. This recipe features a luxurious base of full-fat Greek yogurt sweetened with honey, topped with a delicate rosewater gelée for a fragrant Middle Eastern-inspired twist. A golden pistachio crumble adds the perfect crunch, balancing textures beautifully. Garnished with edible rose petals or crushed dried roses, this dessert is as visually striking as it is delicious. With just 20 minutes of prep and simple techniques like gelatin blooming and crumble baking, "Mirage" is an impressive yet approachable choice for special occasions or a sophisticated end to any meal. Tags: rosewater dessert, Greek yogurt parfait, pistachio crumble, elegant desserts, floral recipes.
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Recipe Information
Ingredients
- 2 cups Greek yogurt (plain, full-fat)
- 3 tablespoons Honey
- 1 teaspoon Gelatin powder
- 2 tablespoons Water (for gelatin bloom)
- 2 tablespoons Sugar
- 1 teaspoon Rosewater
- 2 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 0.33 cup Pistachios (finely chopped)
- 0.125 teaspoon Salt
- 1 tablespoon Edible rose petals or crushed dried roses (optional, for garnish)
Instructions
In a small mixing bowl, stir the Greek yogurt with 2 tablespoons of honey until completely smooth. Cover and refrigerate to chill while you prepare the other components.
Sprinkle gelatin powder over 2 tablespoons of water in a small bowl, allowing it to bloom (soften) for about 5 minutes.
In a saucepan over low heat, combine 2 tablespoons of sugar with 1/3 cup of water. Stir gently until the sugar dissolves. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Mix in the rosewater. Let it cool slightly but do not allow it to set.
Pour the rosewater gelatin mixture over the back of a spoon to gently layer on top of the honeyed yogurt. Be careful to keep the yogurt base undisturbed. Refrigerate for at least 1-2 hours, until the gelée is completely set.
To make the pistachio crumble, preheat your oven to 350°F (175°C). In a bowl, mix together the butter, all-purpose flour, 1 tablespoon honey, finely chopped pistachios, and a pinch of salt until it forms a crumbly texture.
Spread the mixture onto a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the crumble is golden brown. Remove from oven and allow to cool completely.
To assemble, divide the yogurt and gelée base into individual glasses or bowls. Sprinkle the pistachio crumble generously on top of each serving.
Optional: Garnish with edible rose petals or a light dusting of crushed dried roses for a decorative and aromatic finish.
Serve immediately or store in the fridge until ready to enjoy. The contrast of the creamy yogurt, aromatic gelée, and crunchy pistachio crumble creates a truly delightful dessert experience.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 98.3 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
