Recipe: Delicious Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce. 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. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce Melt chocolate and add oil Mix together till combined. Scrape off excess and place onto baking paper. Place back into freezer till glaze is firm. You can have Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce using 30 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

  1. You need of Thandai Mousse.
  2. Prepare of Thandai Masala.
  3. It’s 1/4 cup of Almond.
  4. You need 15-20 of saffron strands.
  5. Prepare 1/4 cup of Cashew Nuts.
  6. Prepare 1/4 cup of Pistachios.
  7. Prepare 8-10 of Black peppercorns.
  8. It’s 10-12 of Green cardamom.
  9. You need 2 tbsp of melon seeds.
  10. You need 1 tsp of poppy seeds.
  11. Prepare 1 tsp of fennel seeds.
  12. You need 2 tsp of rose petals.
  13. It’s of For Mousse.
  14. You need 100 ml of Whipped cream.
  15. Prepare 1 tbsp of Gelatin.
  16. It’s 500 ml of milk.
  17. You need of Chocolate Glaze.
  18. You need 3/4 cup of chocolate chips.
  19. It’s 3 tbsp of butter.
  20. It’s of Raspberry compote.
  21. It’s 100 gm of Raspberry.
  22. It’s 1/2 cup of Sugar.
  23. You need 1 tbsp of corn syrup.
  24. It’s of Prune sauce.
  25. You need 100 gm of Prune.
  26. Prepare 4 tbsp of Sugar.
  27. Prepare 1/2 cup of Red wine.
  28. It’s of Other ingredients.
  29. Prepare 1/2 cup of strawberry slices.
  30. Prepare as needed of Mint leaves for garnish.

Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Remove from heat and let cool.

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce step by step

  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)..

Spoon half of the mousse into eight wine glasses. 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. You'll be pleasantly surprised at how easy it is to prepare this chocolate raspberry mousse, made with quality cream and dark chocolate.

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