THANDAI MOUSSE

Hi all🙋🏻,

This is apt for this season and for this day too. THANDAI FLAVOURED MOUSSE 😋😋.. Will give you relief from scorching heat of this summer☺️.

Totally eggless😄. Apart from having it as a mousse, I have explored that you can pipe this on your cupcakes, cover your cakes, use as a toppings for anti summer shakes… Etc etc😛.

It’s holi today.. Lots of guests and guestospitality 😂 (hospitality).

Quick look into the recipe which can be served to 12-15 people in shots 😉. Too much of emojis… I am hungover😂😂.

RECIPE:

100 ml fresh cream… Have used amul

100 gms chopped white chocolate… Have used Morde

10 saffron threads

250 ml whipping cream

Pinch of yellow colour

4 tbsp thandai powder

Chopped pistachios, few saffron threads and silver leaf to garnish

METHOD:

Firstly take a saucepan and pour fresh cream into it. Give a slight boil at minimum flame and immediately switch off the flame. Add saffron threads and chopped chocolate. Keep on stirring until mixed evenly and no lumps of chocolate is seen. Refrigerate unti required and chilled.

Take whipping cream in a large bowl. Add thandai powder and colour. Whip until very hard peaks obtained.

Add chilled ganache and whip at speed one until combined well.

Remove the blades and chill the mousse in refrigerator for 6-7 hours.

Take open star nozzle and pipe into shots. Decorate with embellishments as mentioned in the ingredients’ list above.

Chill and serve😋

KEEP COOKING👍🏻