Thandai Mousse | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

A classic Italian dessert made with Indian thandai flavors. Watch this video to find out how to make this recipe.

THANDAI MOUSSE

Ingredients

1 tablespoon readymade thandai masala
½ cup fresh cream
¾ cup chopped white chocolate
1 cup whipped cream
1 teaspoon saffron water
¼ cup white chocolate ganache
6-7 dried rose petals
White chocolate sticks as required
Silver warq for garnishing

Method

1. To prepare white chocolate ganache, heat cream in a non-stick pan and bring to boil. Add thandai masala and swirl to mix.
2. Take white chocolate in a bowl. Add hot cream mixture and mix well till the chocolate melts.
3. Add ⅓ of whipped cream to ganache and fold. Add remaining whipped cream and fold well. This is thandai mousse.
4. Fill the individual small silicon moulds with the mousse and tap. Freeze for 1-2 hours.
5. Place a wire rack on a plate.
6. Demould and place the mousse on top of the rack.
7. Take white chocolate ganache in another bowl. Add saffron water, mix and pour on top of the set mousse.
8. Take dried rose petals on another plate, crush and apply the crushed petals on the sides of each set mousse.
9. Place each prepared mousse on individual mini cake board and place on a serving platter.
10. Place 1 white chocolate stick on top of each mousse. Garnish with some silver warq and serve immediately.

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