A classic Italian dessert made with Indian Thandai flavors. Thandai mousse would be appropriate for occasions like Holi and other Indian festivals or get-togethers.
Ingredients:
- 1 tablespoon readymade thandai masala
- 40 grams fresh cream
- 80 grams chopped white chocolate
- 1 cup whipped cream
- 1 teaspoon saffron water
- ¼ cup white chocolate ganache ( 40 grams white compound + 20 grams fresh cream)
- 6-7 dried rose petals
- White chocolate sticks as required
Method:
- To prepare white chocolate ganache, melt white chocolate in the microwave and add cream in it and mix it well. Add thandai masala and swirl to mix.
- Add ⅓ of whipped cream to ganache and fold. Add remaining whipped cream and fold well. This is thandai mousse.
- Fill the individual small silicon molds with the mousse and tap.
- Freeze for 1-2 hours.
- Place a wire rack on a plate.
- Demould and place the mousse on top of the rack.
- Take white chocolate ganache in another bowl. Add saffron water, mix and pour on top of the set mousse.
- Take dried rose petals on another plate, crush and apply the crushed petals on the sides of each set mousse.
- Place each prepared mousse on an individual mini cake board and place it on a serving platter.
- Place 1 white chocolate stick on top of each mousse. Garnish with some chopped pistachio and serve immediately.
