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Preparation Time : 10
Cook Time : 15
Total Time : 25
For Base 200 gm digestive biscuit crumbs
80 gm butter (melted)
For mousse 1/2 tsp vanilla essence
500 gm soft cheese
500 gm whipped cream
100 gm milk
1/8 tsp saffron
1/8 tsp Almond and pistachios chopped
400 gm rasmalai whole
30 gm gelatin or agar agar powder
90 gm water for soaking gelatin
Mix biscuit crumbs and butter well. Spread in base any shape mould. Refrigerate the mould.
Soak gelatin in 90 ml water and keep aside. Make mousse mixture by mixing cheese, whipped cream, saffron milk, and vanilla essence.
Remove the refrigerated biscuit crumb mould and arrange the rasmalai layer on top of it.
Melt gelatin in the microwave and add in mousse mixture.
Pour mixture in the mixture and freeze for overnight.
Un-mould the cheese cake and Keep it in the refrigerator. Garnish with pistachio flakes and Cardamom seeds. If you like garnish with rasmalai milk. Serve chilled.
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