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Thandai mousse with gulkand jelly n pistaschio sponge

Mar-04-2018
Rajni Anand
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thandai mousse with gulkand jelly n pistaschio sponge RECIPE

#MilkmaidSweetStories

Recipe Tags

  • Medium
  • Dinner Party
  • French
  • Chilling
  • Dessert

Ingredients Serving: 4

  1. For gulkand jelly.
  2. 1/2 cup roofafza
  3. 1/4 cup water
  4. 1tbsp gulkand
  5. 1 tsp agar agar
  6. For thandai mousse
  7. 1/2 cup full cream milk
  8. 1/2cup cream
  9. 2 tbsp thandai powder
  10. 1cup.whipped cream
  11. 1.5 tsp agar agar
  12. For pistachios sponge
  13. 1/2 cup maida
  14. 2 tbdp grounded pistachios
  15. 1/2 cup powdered sugar
  16. Few drops if vanilla essences
  17. 2ggs
  18. 2 tbdp buttet
  19. 1/2 tsp baking powder
  20. For glaze
  21. 180 gms white chocolate chopped in small pcs
  22. 150 gm.sugar
  23. 100 gm condensed milk
  24. 1 tsp vanilla essence
  25. 60 ml water to bloom agar agar
  26. 80 ml water
  27. White food colour

Instructions

  1. For gulkand jelly bloom agar agar in 2 tsp water
  2. Heat a pan to this add gulkand rooh afza and water .Cook for few minutes and then add agar agar
  3. Sieve the mixture and let it set in small dome shaped bowl
  4. For pistaschio sponge
  5. Mix sugar and butter with a blender
  6. Add egg one by one then add vanilla essence and grounded pistaschio
  7. Add flour and baking powder
  8. Pour this mixture on a lined baking tin
  9. Bake for 15 min
  10. For thandai mousse Bloom agar agar in 2 tsp water
  11. Heat a pan ,to this add cream and milk add thandai powder and cook for few minutes to infuse thandai flavour .
  12. Add agar agar and sieve the mixture and let it cool down
  13. Now fold whipped cream in thandai mixture
  14. Now fill the mixture in some shaped silicon mould filling gulkand jelly in centre
  15. Let it set .Freeze it overnight
  16. For glaze Bloom agar agar .
  17. In a pan heat sugar ,water and ,vanilla essence and condensed milk
  18. When it comes to boil add agar gar
  19. Now sieve it on white chocolate
  20. Let it stand for 5mins and then blend with stick blender
  21. Sieve it and add white food colour
  22. Pour this glaze on freezed mousse
  23. Cut pistaschio sponge according to size of dome
  24. Place pistaschio sponge at the bottom and then place thandai mousse dome . garnish with some.pistaschio and fries.and.dried.rose.petal

Reviews (1)  

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Maanika Hoon
Mar-06-2018
Maanika Hoon   Mar-06-2018

Lovely dish and representation

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