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Deconstructed Rasmalai Mousse Recipe

Deconstructed Rasmalai Mousse
How to make Deconstructed Rasmalai Mousse

This flavourful fusion recipe is all you need to try this festive season. A hearty combination of creamy mousse, Strawberry Compote and Pistachio Ice Cream.

  • Total Cook Time 35 mins
  • Prep Time 20 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Deconstructed Rasmalai Mousse

  • 1 Litre Milk
  • 200 gram Sugar
  • A pinch of Cardamom Powder
  • Few Saffron Strands
  • 250 gram Whipped Cream
  • 8 nos Rasmalai
  • To Make Strawberry Compote
  • 200 gram Strawberry Fresh / Frozen
  • 50 gram Glucose
  • 50 gram Sugar
  • Few Drops Lemon Juice
  • To Make Pistachio Ice Cream
  • 800 mililitres Milk
  • 80 ml Cream
  • 150 gram Sugar
  • 50 gram Glucose
  • 50 gram Pistachio Paste

How to Make Deconstructed Rasmalai Mousse

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Boil Milk and sugar, reduce to 1/4th of the quantity.
Now, add cardamom powder and saffron strands to the reduced milk, mix well.
Fold in whipped cream and chill the mixture.

For Strawberry Compote

Make strawberry compote by boiling all ingredients and reducing it to a thick consistency.

For Pistachio Ice cream

Boil milk, sugar and cream together, add glucose liquid and finally pistachio paste. Chill mixture and churn it in the Ice cream machine.
Assemble the dessert by placing the Saffron mousse on a plate, top up with rasmalai, strawberry compote and pistachio ice cream.
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