Ready to Serve Choco Glazed Thandai Mousse with Raspberry Compote Prune Sauce Delicious

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Good Evening all, now you can present recipe Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce with 30 ingredients and 9 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 30 ingredients and 9 stages of easy cooking Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce.

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

1. Prepare : Thandai Mousse.

2. Prepare : Thandai Masala.

3. Prepare : Almond.

4. Needed : saffron strands.

5. Needed : Cashew Nuts.

6. Prepare : Pistachios.

7. Prepare : Black peppercorns.

8. Needed : Green cardamom.

9. Needed : melon seeds.

10. Prepare : poppy seeds.

11. Needed : fennel seeds.

12. Needed : rose petals.

13. Needed : For Mousse.

14. Prepare : Whipped cream.

15. Prepare : Gelatin.

16. Needed : milk.

17. Prepare : Chocolate Glaze.

18. Prepare : chocolate chips.

19. Needed : butter.

20. Prepare : Raspberry compote.

21. Needed : Raspberry.

22. Prepare : Sugar.

23. Prepare : corn syrup.

24. Prepare : Prune sauce.

25. Prepare : Prune.

26. Prepare : Sugar.

27. Needed : Red wine.

28. Needed : Other ingredients.

29. Needed : strawberry slices.

30. Prepare : Mint leaves for garnish.

If all basic ingredients Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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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