Waffle Cones with Superfood Mousse Fill
Top Rated Recipe
Key Details:
.png)
prep time: 45 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Dessert
Cuisine: Fusion
Key Ingredients:
Waffle cone
Hung yogurt
Sweetened condensed milk
Whipped cream
Sugar
Pumpkin seeds
Sunflower seeds
Melon seeds
About Waffle Cones with Superfood Mousse Fill
Table of Contents
These waffle cones are not filled with ice cream but with a nutritious mousse
Read More- Waffle cones 4
- Hung yogurt 1 cup
- Sweetened condensed milk ½ cup
- Whipped cream 2 cups
Step 1. Take hung yogurt in a mixing bowl, add condensed milk and whisk well. Add whipped cream, mix well and chill in the refrigerator for 30 minutes.
Step 2. Heat a non-stick pan, add sugar and cook till it caramelizes. Add pumpkin seeds, sunflower seeds and melon seeds and mix well.
Read MoreIngredients
- Waffle cones 4
- Hung yogurt 1 cup
- Sweetened condensed milk ½ cup
- Whipped cream 2 cups
- Sugar ½ cup
- Pumpkin seeds, Sunflower seeds, Melon seeds ¼ cup
- Butter for greasing
How to Make Waffle Cones with Superfood Mousse Fill (Stepwise Photos)
Method
- Take hung yogurt in a mixing bowl, add condensed milk and whisk well. Add whipped cream, mix well and chill in the refrigerator for 30 minutes.
- Heat a non-stick pan, add sugar and cook till it caramelizes. Add pumpkin seeds, sunflower seeds and melon seeds and mix well.
- Grease a baking tray with butter and spread the seed mixture on it evenly. Set aside to set and cool.
- Break the praline mixture with a knife into small pieces and transfer into a small bowl
- Put the mousse in a piping bag fitted with a star nozzle.
- Pipe the mixture into the waffle cones till half filled, sprinkle some praline and top it up with more mousse mixture till the cones are full.
- Serve immediately.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available