Recommendation to Serving Perfect Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce
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To make an unforgettable Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce, here are the components needed:
- Prepare of Thandai Mousse.
- Prepare of Thandai Masala.
- You need 1/4 cup of Almond.
- You need 15-20 of saffron strands.
- Provide 1/4 cup of Cashew Nuts.
- Take 1/4 cup of Pistachios.
- Take 8-10 of Black peppercorns.
- Get 10-12 of Green cardamom.
- Take 2 tbsp of melon seeds.
- Get 1 tsp of poppy seeds.
- Get 1 tsp of fennel seeds.
- Get 2 tsp of rose petals.
- Get of For Mousse.
- Provide 100 ml of Whipped cream.
- You need 1 tbsp of Gelatin.
- Use 500 ml of milk.
- Get of Chocolate Glaze.
- Take 3/4 cup of chocolate chips.
- Provide 3 tbsp of butter.
- Get of Raspberry compote.
- You need 100 gm of Raspberry.
- Prepare 1/2 cup of Sugar.
- Get 1 tbsp of corn syrup.
- Take of Prune sauce.
- Use 100 gm of Prune.
- You need 4 tbsp of Sugar.
- Provide 1/2 cup of Red wine.
- Provide of Other ingredients.
- Provide 1/2 cup of strawberry slices.
- You need as needed of Mint leaves for garnish.
After preparing the ingridients, now you are good to prepare your appetizing Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce by following the guidances on this section:
- Collect all ingredients of Thandai masala and blend it..
- 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..
- 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..
- Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours..
- 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..
- Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set..
- Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame..
- 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..
- Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture)..
Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Remove from heat and let cool. Spoon half of the mousse into eight wine glasses. Layer half of the raspberry compote over the mousse layer. Raspberry Chocolate Mousse is a delicious dessert with a stunning presentation in stemless wine glasses.
Recipe : Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce
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