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

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, choco glazed thandai mousse with raspberry compote & prune sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this 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 cook that.

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

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