Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, choco glazed thandai mousse with raspberry compote & prune sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Raspberry mousse is much yummier when covered in a sweet, glossy red glaze. Add crushed frozen raspberries and fold through very briefly.
Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get Thandai Mousse
- Make ready Thandai Masala
- Prepare 1/4 cup Almond
- Take 15-20 saffron strands
- Get 1/4 cup Cashew Nuts
- Take 1/4 cup Pistachios
- Get 8-10 Black peppercorns
- Get 10-12 Green cardamom
- Make ready 2 tbsp melon seeds
- Make ready 1 tsp poppy seeds
- Make ready 1 tsp fennel seeds
- Make ready 2 tsp rose petals
- Make ready For Mousse
- Prepare 100 ml Whipped cream
- Get 1 tbsp Gelatin
- Take 500 ml milk
- Get Chocolate Glaze
- Prepare 3/4 cup chocolate chips
- Take 3 tbsp butter
- Take Raspberry compote
- Get 100 gm Raspberry
- Take 1/2 cup Sugar
- Make ready 1 tbsp corn syrup
- Take Prune sauce
- Take 100 gm Prune
- Prepare 4 tbsp Sugar
- Make ready 1/2 cup Red wine
- Make ready Other ingredients
- Take 1/2 cup strawberry slices
- Take as needed Mint leaves for garnish
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. Layer half of the raspberry compote over the mousse layer.
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).
How to Make White Chocolate Mousse With Raspberry Compote. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Raspberry Chocolate Mousse is a delicious dessert with a stunning presentation in stemless wine glasses. Each layer is velvety smooth and creamy, and you can make it several days ahead of time. Perfect for parties, holidays, birthdays and special occasions.
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