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!