Thandai mousse with gulkand jelly n pistaschio sponge | How to make Thandai mousse with gulkand jelly n pistaschio sponge

By Rajni Anand  |  4th Mar 2018  |  
5 from 1 review Rate It!
  • Thandai mousse with gulkand jelly n pistaschio sponge, How to make Thandai mousse with gulkand jelly n pistaschio sponge
Thandai mousse with gulkand jelly n pistaschio spongeby Rajni Anand
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

19

1

About Thandai mousse with gulkand jelly n pistaschio sponge Recipe

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Thandai mousse with gulkand jelly n pistaschio sponge

Ingredients to make Thandai mousse with gulkand jelly n pistaschio sponge

  • For gulkand jelly.
  • 1/2 cup roofafza
  • 1/4 cup water
  • 1tbsp gulkand
  • 1 tsp agar agar
  • For thandai mousse
  • 1/2 cup full cream milk
  • 1/2cup cream
  • 2 tbsp thandai powder
  • 1cup.whipped cream
  • 1.5 tsp agar agar
  • For pistachios sponge
  • 1/2 cup maida
  • 2 tbdp grounded pistachios
  • 1/2 cup powdered sugar
  • Few drops if vanilla essences
  • 2ggs
  • 2 tbdp buttet
  • 1/2 tsp baking powder
  • For glaze
  • 180 gms white chocolate chopped in small pcs
  • 150 gm.sugar
  • 100 gm condensed milk
  • 1 tsp vanilla essence
  • 60 ml water to bloom agar agar
  • 80 ml water
  • White food colour

How to make Thandai mousse with gulkand jelly n pistaschio sponge

  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

My Tip:

Freeze mousse mould overnight before.pouring glaze

Reviews for Thandai mousse with gulkand jelly n pistaschio sponge (1)

Maanika Hoon8 months ago

Lovely dish and representation
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