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Practical Way to Serving Appetizing Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

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Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

We hope you got benefit from reading it, now let's go back to choco glazed thandai mousse with raspberry compote & prune sauce recipe. To cook choco glazed thandai mousse with raspberry compote & prune sauce you need 30 ingredients and 9 steps. Here is how you do it.

To cook an extraordinary Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce, here are the ingridients required:

  1. You need of Thandai Mousse.
  2. You need of Thandai Masala.
  3. Take 1/4 cup of Almond.
  4. You need 15-20 of saffron strands.
  5. You need 1/4 cup of Cashew Nuts.
  6. Prepare 1/4 cup of Pistachios.
  7. Use 8-10 of Black peppercorns.
  8. Take 10-12 of Green cardamom.
  9. Use 2 tbsp of melon seeds.
  10. Take 1 tsp of poppy seeds.
  11. Take 1 tsp of fennel seeds.
  12. Get 2 tsp of rose petals.
  13. Prepare of For Mousse.
  14. Provide 100 ml of Whipped cream.
  15. Take 1 tbsp of Gelatin.
  16. Get 500 ml of milk.
  17. Take of Chocolate Glaze.
  18. Use 3/4 cup of chocolate chips.
  19. Use 3 tbsp of butter.
  20. Prepare of Raspberry compote.
  21. Use 100 gm of Raspberry.
  22. Provide 1/2 cup of Sugar.
  23. Prepare 1 tbsp of corn syrup.
  24. You need of Prune sauce.
  25. Take 100 gm of Prune.
  26. Prepare 4 tbsp of Sugar.
  27. Take 1/2 cup of Red wine.
  28. Get of Other ingredients.
  29. You need 1/2 cup of strawberry slices.
  30. You need as needed of Mint leaves for garnish.

After readying the components, now you are good to prepare your tasty Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce by following the procedures below:

  1. Collect all ingredients of Thandai masala and blend it..
  2. Heat the milk in a pot and reduce it to 3/4 of it's quantity. Add 3 tbsp of strained thandai masala and stir it well..
  3. Bloom the galatin using 1 tbsp of lukewarm water and add into milk mixture. Now strain the thandai, add the whipped cream into it and fold gently..
  4. Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours..
  5. Set a double boiler and combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla essence..
  6. Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set..
  7. Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame..
  8. Prune Sauce: Combine all the ingredients of prune sauce in a pot and cook it for 15- 20 minutes in low medium heat. Once prunes get tenderize well, blend the mixture and strain it..
  9. Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture)..

Place set mousse on a wire rack or on top of the end of a glass and pour mirror glaze over them all. Raspberry Chocolate Mousse is a delicious dessert with a stunning presentation in stemless wine glasses. Each layer is velvety smooth and creamy, and you can make it several days ahead of time. Perfect for parties, holidays, birthdays and special occasions. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Recipe : Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

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