Thandai Mousse Topped With Rasgulla
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Mousse is very famous dessert from China/Japan. I have added thandai flavour to the mousse for giving a new twist to the recipe. So basically it is a fusion dessert.
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Ingredients
- 1 cup Milk
- 3/4 cup Whipped cream
- 2 tablespoon Thandai syrup
- 7-11 gm Agar agar powder china grass
- 2 tablespoon Chocolate powder for topping
- 2 Rasgullas for topping, here I have used rose rasgulla
- 1/2 cup Water hot
- 1 tsp Sugar or as per taste
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Instructions
- Combine agar agar powder in half a cup of hot water.
- Take milk in a deep pan and bring it to a boil, stirring continuously. Then add the agar agar, which we already dissolved in water.
- Now add thandai syrup and sugar into the milk. Mix well while stirring continuously and cook for 3-4 minutes. Turn off the gas. Let the mixture cool.
- Meanwhile, whip the cream with a beater or by hand until it reaches a soft peak consistency.
- Add the thandai milk mixture into the whipped cream and fold it very carefully. Do not mix too much.
- Now pour this into individual glasses. Refrigerate for about 4 hours.
- Take out the glasses from fridge , garnish with chocolate powder and rasgulla as a toppings. Serve chilled.
Notes
- You can add flavour of your choice.
Recipe Nutrition
Calories: 97 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Cholesterol: 24 mg | Sodium: 56 mg | Potassium: 181 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 176 IU | Calcium: 146 mg | Iron: 0.4 mg
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Love the pink rosogolla… what I like about your recipes is you always innovate.