Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 8 members
Description
This fusion dessert is a share with no changes from my fellow foodie friend Mubeen sulthanas blog mubilicious. I think she had posted this around two years back. I did save it then but got to tick the cook off only now. When ever I try a new recipe, I add my twist to it but when it comes to desserts and cake I make sure to follow it precisely for best results. When get to a comfortable level with the dessert, that’s when I add my twist. But with this dessert, I did not want to spoil the taste of simple ingredients put together to taste divine. Like this dessert, the person who shared the recipe is also very sweet and beautiful. I did get to meet her just once when on a holiday in Dubai. Awaiting my next meet with her soon. Food plays such an interesting and important role in my life as the new people I get to know or become friends with are also food fanatics.. me and my crazy little world .
Rabdi mousse delight
Ingredients
Ingredients | Quantity |
|---|---|
| Milk | 2 cups |
| Cornflour | 1/2 teaspoon mixed with 1/4 teaspoon of water |
| Saffron | 2 pinches |
| Sugar | 3/4 cup + 3 tablespoons |
| Rose essence | a drop |
| Whipped cream | 1 1/4 cup |
| Gelatine | 1 tablespoon |
| Rasagulla | 12 |
| Yellow food colour | a drop |
| Pistachio and almonds | peeled and chopped few |
Method
- Boil milk with 1/4 cup sugar and one pinch saffron. Add the diluted cornflour and keep stirring until the milk thickens. Add rose essence and remove from heat. Cool completely and keep aside.
- Cut each rasagulla into equal 2 halves.
- Soak gelatine with 4 tablespoons of water for five minutes. Microwave the soaked gelatine in a microwave safe bowl for 30 seconds until the gelatine is dissolved and gets to a watery stage.
- Remove and cool down to room temperature.
- Whip the whipping cream according to packet instructions to stiff peaks.
- Add the cooled gelatine cooled rabdi milk mixture, 3 tablespoons sugar and yellow food colour together.
- Place one piece of cut rasagulla into individual small pudding bowls. Top with whipped cream mix. Flatten the top evenly. Place in the refrigerator for four hours or more until the mousse delight sets.
- Remove the set mousse delights from the pudding moulds. Garnish with chopped nuts and saffron and serve chilled.
