Tiranga Rabdi Mousse Delight
13 August, 2016
Creamy and luscious eggless Tiranga Rabdi Mousse Delight ........a three layered Fusion Mousse representing the three colours of our National Tricolour. Starting from below the green colour of our tricolour which symbolises fertility or growth is a pistachio flavoured mousse with ground pistachios and Rabri or sweet condensed milk. The middle layer or the white colour of the flag which indicates peace and truth is a plain Rabri flavoured Mousse. The upper layer or the saffron colour of our national flag indicates strength and courage of our country and this layer of my mousse is flavoured with the aromatic spice saffron and Rabri.
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Ingredients Â
- For the Rabri full fat milk 2 cups
- For the mousse Heavy whipping cream,sweet 1 Cup
- Rabri or unsweetened condensed milk 3/4 Cup
- Gelatin 1 tsp or Agar agar 2 tsp
- Hot water 4 tsp
- Powdered Sugar 1 tbsp optional
- Powdered pistachios 2 tbsp
- Saffron strands 1 tsp
- A pinch of saffron and green colour
- Few sliced pistachios and saffron strands for garnish
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InstructionsÂ
- Boil the milk for the Rabri or condensed milk in low flame, stirring occasionally in between till it is reduced to little less than half a cup. Chill in the fridge and your Rabri is ready.
- Add the hot water to the gelatin or agar agar and dissolve properly and keep aside. If using Agar agar dissolve it just before you add to the mousse mix as agar agar sets very fast.
- Whip the chilled heavy whipping cream with a hand mixer for nearly 3 minutes in high speed till it is stiff and standing in peaks .
- Add the dissolved gelatin or Agar agar and the chilled Rabri and mix gently with a spatula making sure not to deflate the air in the cream.
- Divide the mixture equally into 3 portions and to one portion add the green colour and the powdered pistachios and to the other add saffron colour and saffron strands and keep the third portion as it is.
- Transfer the mousse mix in 3 piping bags for easy layering.
- Take shot glasses or transparent dessert bowls or wine and champagne glasses and pipe them in green, white and saffron layers equally.
- Chill the mousse for 3-4 hours and garnish with piped fresh cream,sliced pistachios and saffron strands and serve.
Notes
- The vessel and the mixer blades have to be chilled half an hour before the cream is beaten so that stiff peaks are formed easily.
- Add the sugar mentioned only if you like more sugar in the mousse otherwise the sweetened whipping cream imparts the right amount of sweetness to the dessert.
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