Paneer Thandai Mousse
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A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. I tried to give a twist with paneer and thandai on the occasion of holi.
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Ingredients
- 2 tablespoon thandai syrup
- 1 teaspoon agar-agar powder
- 1/2 cup milk
- 2 tablespoon Sugar as per taste
- 1 teaspoon almond peeled, paste
- 1/2 cup paneer homemade, grated and blended till smooth
- 2 teaspoon whipped cream
For The Garnish
- 5-6 strands saffron
- 5-6 rose petals
- 1 teaspoon fennel soaked
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Instructions
- Combine the agar-agar powder in 1/4 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 5-8 minutes or until the mixture cools and thickens.
- Add the beaten whipped cream, almond peeled paste and blended paneer. fold gently.
- Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
- Garnish with soaked saunf, rose petals and saffron and serve chilled.
Notes
- Serve chilled
Recipe Nutrition
Calories: 139 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Cholesterol: 24 mg | Sodium: 21 mg | Potassium: 84 mg | Fiber: 0.2 g | Sugar: 8 g | Vitamin A: 79 IU | Vitamin C: 1 mg | Calcium: 180 mg | Iron: 0.2 mg
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