Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, choco glazed thandai mousse with raspberry compote & prune sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
Great recipe for Consomme Paysanne. #soups. For service : Heat little butter in a sauce pan, saute the cut vegetable for few seconds without coloring. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
To get started with this particular recipe, we have to first prepare a few components. You can cook choco glazed thandai mousse with raspberry compote & prune sauce using 30 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:
- Take Thandai Mousse
- Prepare Thandai Masala
- Prepare 1/4 cup Almond
- Prepare 15-20 saffron strands
- Get 1/4 cup Cashew Nuts
- Get 1/4 cup Pistachios
- Prepare 8-10 Black peppercorns
- Get 10-12 Green cardamom
- Get 2 tbsp melon seeds
- Take 1 tsp poppy seeds
- Get 1 tsp fennel seeds
- Get 2 tsp rose petals
- Make ready For Mousse
- Get 100 ml Whipped cream
- Prepare 1 tbsp Gelatin
- Get 500 ml milk
- Make ready Chocolate Glaze
- Get 3/4 cup chocolate chips
- Prepare 3 tbsp butter
- Take Raspberry compote
- Take 100 gm Raspberry
- Prepare 1/2 cup Sugar
- Make ready 1 tbsp corn syrup
- Prepare Prune sauce
- Get 100 gm Prune
- Make ready 4 tbsp Sugar
- Prepare 1/2 cup Red wine
- Get Other ingredients
- Get 1/2 cup strawberry slices
- Prepare as needed Mint leaves for garnish
Add poppy seeds and blend again. Take the paste and keep in a bowl. Delightful layers of vanilla cake, white chocolate truffle and raspberry compote that burst with flavour! All covered in white chocolatey glaze and Belgian white chocolate curls.
Steps to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:
- Collect all ingredients of Thandai masala and blend it.
- 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.
- 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.
- Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours.
- 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.
- Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set.
- Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame.
- 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.
- Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture).
Melt chocolate and add oil Mix together till combined. Scrape off excess and place onto baking paper. Place back into freezer till glaze is firm. Chef Dominique Ansel's chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze. It sets nicely over layers of biscuit, chocolate mousse, and rum syrup, and keeps decorative Swiss meringues in place for a truly decadent treat.
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