Thandai Mousse with Kala Jamun
Top Rated Recipe
Key Details:
prep time: 2 hours
Cook time: 5 minutes
Difficulty Level: Easy
Course: Dessert
Cuisine: Gujarati
Key Ingredients:
White chocolate
Fresh cream
Whipped cream
Thandai powder
Mini kala jamuns
Pistachios
About Thandai Mousse with Kala Jamun
Table of Contents
Thandai, a drink often
served during the festival of Holi, has been turned into a mousse
- White chocolate, roughly chopped 1 cup
- Fresh cream ¼ cup
- Whipped cream ½ cup for topping
- Thandai powder 1 tbsp
Step 1. Heat cream and white chocolate in a non-stick pan, stirring till the chocolate melts. Fold in whipped cream and thandai powder and mix well. Fill a piping bag with this mixture.
Step 2. Halve the kala jamuns and keep in a bowl.
Read MoreIngredients
- White chocolate, roughly chopped 1 cup
- Fresh cream ¼ cup
- Whipped cream ½ cup for topping
- Thandai powder 1 tbsp
- Mini kala jamuns 16
- Pistachios, chopped 1 tbsp
- Saffron a few strands
How to Make Thandai Mousse with Kala Jamun (Stepwise Photos)
Method
- Heat cream and white chocolate in a non-stick pan, stirring till the chocolate melts. Fold in whipped cream and thandai powder and mix well. Fill a piping bag with this mixture.
- Halve the kala jamuns and keep in a bowl.
- Pipe the thandai mousse into serving glasses till half full, keep 4 kala jamun halves on it and fill up the glasses with more thandai mousse.
- Top with some whipped cream, kala jamun halves, pistachios and sprinkle a couple of saffron strands. Chill in the refrigerator before serving.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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