Thandai Mousse Topped With Rasgulla
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About Thandai Mousse Topped With Rasgulla
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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Recipe Time & More
Ingredients
- 1 cup Milk
- 3/4 cup Whipped cream
- 2 tbsp Thandai syrup
- 7-11 gm Agar agar powder china grass
- 2 tbsp 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.
Recipe Notes
- You can add flavour of your choice.
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Recipe Nutrition
Calories: 97kcal (5%) | Carbohydrates: 8g (3%) | Protein: 7g (14%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg (8%) | Sodium: 56mg (2%) | Potassium: 181mg (5%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 176IU (4%) | Calcium: 146mg (15%) | Iron: 0.4mg (2%)
4 Comments
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This is fantastic! Thank you for sharing.
This looks perfect! Thanks for posting.
Love the pink rosogolla… what I like about your recipes is you always innovate.
Absolutely delicious! Thanks for sharing.