Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, choco glazed thandai mousse with raspberry compote & prune sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is something which I have loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must first prepare a few components. You can have choco glazed thandai mousse with raspberry compote & prune sauce using 30 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:
- Make ready Thandai Mousse
- Prepare Thandai Masala
- Make ready 1/4 cup Almond
- Prepare 15-20 saffron strands
- Take 1/4 cup Cashew Nuts
- Prepare 1/4 cup Pistachios
- Get 8-10 Black peppercorns
- Take 10-12 Green cardamom
- Make ready 2 tbsp melon seeds
- Get 1 tsp poppy seeds
- Make ready 1 tsp fennel seeds
- Prepare 2 tsp rose petals
- Prepare For Mousse
- Take 100 ml Whipped cream
- Get 1 tbsp Gelatin
- Prepare 500 ml milk
- Take Chocolate Glaze
- Prepare 3/4 cup chocolate chips
- Get 3 tbsp butter
- Prepare Raspberry compote
- Prepare 100 gm Raspberry
- Make ready 1/2 cup Sugar
- Prepare 1 tbsp corn syrup
- Get Prune sauce
- Get 100 gm Prune
- Make ready 4 tbsp Sugar
- Get 1/2 cup Red wine
- Take Other ingredients
- Take 1/2 cup strawberry slices
- Prepare as needed Mint leaves for garnish
Add crushed frozen raspberries and fold through very briefly. Pour into molds and chill overnight. Place set mousse on a wire rack or on top of the end of a glass and pour mirror glaze over them all. Raspberry Dessert Cups with White Chocolate Cheesecake - Recipe by Cupcake Addiction. Зеркальная карамельная глазурь
Steps to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:
- 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).
Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Additional Raspberry sauce can be spooned over cakes or served with mousse. This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. No-Bake, Eggless Thandai Cheesecake Mousse with a graham cracker crust and topped with Gulkand Whipped Cream.
So that is going to wrap this up with this exceptional food choco glazed thandai mousse with raspberry compote & prune sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
