Rasmalai Mousse Pot

Rasmalai with a twist makes a delicious fusion dessert for Diwali. Rasmalai Mousse is flavoured with milk, almonds, and nuts. Light, airy, and creamy. It’s convenient, super easy and looks celebratory, tastes delicious, and literally screams – FESTIVE!

Ingredients:

· 200 grams sour cream, chilled

· 250 grams heavy whipped cream, chilled

· 150 grams white chocolate, melted and cooled

· 4 tablespoons badam milk

· 6 chenna discs soaked in badam milk (store bought)

· ½ cup broken almonds

· ½ sheet silver leaf

Method:

1. To a bowl add whipped cream and beat for 3-4 minutes.

2. Once bubbles start to form at the surface, beat for another 2-3 minutes

3. Add sour cream and white chocolate.

4. Blend till smooth and fluffy.

5. Add the ½ the almonds

6. Give it a final mix and set aside.

7. Place the chenna discs at the bottom of a large pot

8. Evenly fill in the mousse mixture and smoothen using a spatula.

1. Refrigerate for 3-4 hours

2. Now garnish with almonds and add the silver leaves.

3. Chill in the fridge for another 1 hour and serve!