Thandai Mousse

Name: Thandai Mousse
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp thandai masala; as needed Badam, kharbuja seeds, black pepper, fennel seeds, rose petal,; to taste Poppy seed, cardamom mixed in grinder; 1/2 cup cream; 3/4 cup chopped white chocolate; 1 cup whipped cream; 1 tsp saffron water; 1/4 cup white chocolate ganache; 6-7 dry petal; 1 tsp milkmad

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

Holi recipe
#festive

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

Holi recipe
#festive

Saved

Ingredients

30 mins

4 servings

1 tbspthandai masala
as neededBadam, kharbuja seeds, black pepper, fennel seeds, rose petal,
to tastePoppy seed, cardamom mixed in grinder
1/2 cupcream
3/4 cupchopped white chocolate
1 cupwhipped cream
1 tspsaffron water
1/4 cupwhite chocolate ganache
6-7dry petal
1 tspmilkmad

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Steps

30 mins

1

Heat a cream in a pan and boil add white chocolate and prepare ganache. Add thandai masala and mix it.
2

Add whipped cream, milkmad to ganache mix well it. Thandai Mousse is ready.
3

Fill the mousse in a silicon mold tap it than freeze 1 hours.
4

In a bowl take white chocolate add hot cream and mix well till the chocolate melted. Add saffron water and mix it.
5

Demold mousse in a wire rack. Take melted white chocolate saffron ganache and pour on the set mousse.
6

At same time take dry rose petal and crushed them in another plate.
7

Garnishing Crushed petal on the side of the set mousse and serve immediately.