Thandai Mousse ( Mousses Recipe)
by Tarla Dalal
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Here is a mousse with a desi dimension to it! thandai mousse would be appropriate for occasions like holi and other indian festivals or get-togethers. The rich ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse. This recipe uses readymade thandai syrup, but in rajasthan, the spices are ground freshly using a mortar and pestle every time thandai is made.
- Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
- Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Remove from the flame and strain the mixture using a sieve.
- Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
- Add the beaten whipped cream and fold gently.
- Add the lemon juice and fold gently.
- Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
- Garnish with pistachios and saffron and serve chilled
Nutrient values (Abbrv) per glass
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