Directions
Ingredients
- Sweetened whipped cream -400 gm
- Paan leaves puree -100 gm
- Fennel seed -30 gm
- Dry rose petals -30 gm
- For jelly- Gulkand -100 gm
- Gelatin -8 gm
- Gelatin -10 gm
- Milk -100 ml
- Supari – 10 gms
- Mascarpone cheese – 200 gm
- Water -100 gm
Celebrations, Cheese, Chocolate, Christmas, Dessert, Dinner party, Diwali Party, Eid, Fruits, Gluten-Free, Holi, Indian, New Year, Party Food, Ramzan, Sunday Lunch, Valentines Day, Vegetarian, World Food
Steps
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1
Done
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For jelly soak gelatin for 10min in 20ml cold water. Boil rest of water and gulkand. Add gelatin to this mixture when hot and set in a mould keep in fridge for 2hrs to set. |
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2
Done
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For mousse boil together paan leaves puree, milk, fennel seeds, supari and rose petals. Strain, allow to cool and add mascarpone cheese, melted gelatin and then fold in the whipped cream. |
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3
Done
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Layer this mousse mixture in a rectangle mould filling 1/3 of the pan, level it with a spoon. Add a layer of pre set jelly and then fill the mould with remaining mousse. |
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4
Done
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Keep in fridge for 1hr, demould and cut into desired shape. |
