Paneer Thandai Mousse
22 March, 2016
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 Â
- 2 tbsp thandai syrup
- 1 tsp agar-agar powder
- 1/2 cup milk
- 2 tbsp sugar or to taste
- 1 tsp almond peeled paste
- 1/2 cup homemade paneer grated and blended till smooth
- 2 tsp whipped cream
- For The Garnish-a few strands of saffron
- fresh few rose petals
- 1 tsp soaked saunf
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InstructionsÂ
- 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 5-8minutes 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
sevr chilled
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