Please connect to Internet to continue
Preparation Time : 15
Cook Time : 20
Total Time : 35
1 tbsp thandai masalaas needed Badam, kharbuja seeds, black pepper, fennel seeds, rose petal,to taste Poppy seed, cardamom mixed in grinder
1/2 cup cream
3/4 cup chopped white chocolate
1 cup whipped cream
1 tsp saffron water
1/4 cup white chocolate ganache
6-7 dry petal
1 tsp milkmad
Heat a cream in a pan and boil add white chocolate and prepare ganache. Add thandai masala and mix it.
Add whipped cream, milkmad to ganache mix well it. Thandai Mousse is ready.
Fill the mousse in a silicon mold tap it than freeze 1 hours.
In a bowl take white chocolate add hot cream and mix well till the chocolate melted. Add saffron water and mix it.
Demold mousse in a wire rack. Take melted white chocolate saffron ganache and pour on the set mousse.
At same time take dry rose petal and crushed them in another plate.
Garnishing Crushed petal on the side of the set mousse and serve immediately.
Please Login to comment