THANDAI MOUSSE

Thandai is a chilled drink with a mixture of dry fruits like almonds, cahsews, melon seeds, poppy seeds and some other things. This powder mixture is added in chilled milk and that is how thandai is prepared. It is a native to India and is often associated with Maha Shivratri and Holi Festival. This is actually a refreshing drink especially for summers which acts as a body coolant too. Today I am sharing a recipe of thandai with a twist….hope you all like it. The mousse is prepared with white chocolate and whipped cream and then covered with white chocolate ganache and garnished with some dry and crushed rose petals and chocolate garnishes. Here I used my homemade thandai masala for my recipe but you can use store brought too.

INGREDIENTS:

1 tablespoon ready thandai masala powder

½ Cup Fresh Cream

¾ Cup White Chocolate, chopped

1 Cup Whipped Cream

1 teaspoon Saffron Water[see notes]

¼ Cup White Chocolate Ganache

6-7 Dried and Crushed Rose Petals for garnishing

Silver Warq for garnishing

Some Chocolate shavings or chocolate garnishes

METHOD:

STEP 1 – Heat cream in a non-stick sauce pan and bring it to boil.

STEP 2 – Add thandai masala powder in it and mix well.

STEP 3 – In another bowl take chopped white chocolate, add hot cream-thandai masala mixture over it.

Mix it well till the chocolate melts.

STEP 4 – Add whipped cream in it and fold it well. Your chocolate thandai mousse is ready.

STEP 5 – Fill the individual small moulds with mousse and tap once or twice.

STEP 6 – Freeze the mousse for 1-2 hours.

STEP 7 – After 2 hours, remove from freezer and demould the mousse on a wire rack.

STEP 8 – Take white chocolate ganache in another bowl and add saffron water / saffron syrup in it and mix well till get combined well.

STEP 9 – Pour this ganache on top of the set mousse. Keep them on wire rack till the extra ganache drop down in the plate.  [see notes]

STEP 10 – Take dried and crushed rose petals in another bowl and apply crushed petals on the sides of base of each set mousse.

STEP 11 – Place each prepared mousse on an individual mini cake board and then place on a serving plate.

Garnish with chocolate shavings or chocolate garnishes and serve.

Serve this chilled set mousse immediately otherwise it starts to melt and enjoy.

NOTES: *Here I used saffron syrup instead of saffron water.

              *Place a plate under the wire rack before pouring ganache over the mousse. It helps to collect the extra chocolate ganache in it.