Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce
#aromasofthekitchen
#fusionweek
As per the challenge I tried to do the fusion between French cuisine dessert "Mousse" and Indian beverage "Thandai" also keeping the new trend of desserts in my mind I coated the Thandai Mousse with Chocolate Glaze and accompaniments of this dessert are supporting it to give a flavor twist in the mouth.
Hope you enjoyed it.
Thank You..
Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce
#aromasofthekitchen
#fusionweek
As per the challenge I tried to do the fusion between French cuisine dessert "Mousse" and Indian beverage "Thandai" also keeping the new trend of desserts in my mind I coated the Thandai Mousse with Chocolate Glaze and accompaniments of this dessert are supporting it to give a flavor twist in the mouth.
Hope you enjoyed it.
Thank You..
Cooking Instructions
- 1
Collect all ingredients of Thandai masala and blend it.
- 2
Heat the milk in a pot and reduce it to 3/4 of it's quantity. Add 3 tbsp of strained thandai masala and stir it well.
- 3
Bloom the galatin using 1 tbsp of lukewarm water and add into milk mixture. Now strain the thandai, add the whipped cream into it and fold gently.
- 4
Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours.
- 5
Set a double boiler and combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla essence.
- 6
Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set.
- 7
Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame.
- 8
Prune Sauce: Combine all the ingredients of prune sauce in a pot and cook it for 15- 20 minutes in low medium heat. Once prunes get tenderize well, blend the mixture and strain it.
- 9
Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture).
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