Thandai Mousse
Ingredients
2 tbsp thandai syrup
10 gms agar-agar (china grass)
1 cup whole milk
2 tbsp sugar
1 cup whipped cream
½ tsp lemon juice
a few pistachios for garnish
Ingredients
2 tbsp thandai syrup
10 gms agar-agar (china grass)
1 cup whole milk
2 tbsp sugar
1 cup whipped cream
½ tsp lemon juice
a few pistachios for garnish
Method
Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame and strain the mixture using a sieve.
Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.
Add the beaten whipped cream and fold gently.
Add the lemon juice and fold gently.
Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
Garnish with pistachios and saffron and serve chilled
Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame and strain the mixture using a sieve.
Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.
Add the beaten whipped cream and fold gently.
Add the lemon juice and fold gently.
Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
Garnish with pistachios and saffron and serve chilled
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