how to make mousse dessert /thandai mousse

I found a very interesting kind of summer fusion dessert using thandai sharbat (syrup concentrate) in one of the you tube video’s from tarladalal’s!a blended dessert of Indian and western.I can very well imagine a thandai mousse served with Indian gulab jamuns are even more enjoyable!but here I have not tried to layer it with jamuns as conditions were not favorable for me to make it happen(ha! ha!because I didn’t plan for it ). You can very well try to do it with jamuns you will be amazed by the combination and will enjoy it . You cannot add whipped cream when the((mousse)liquid is hot so give time for it to cool off or can cool it by placing in a ice-cubes filled container(but I have not)nowadays china-grass are available in powder form but I had strips with me so I have powdered it.You will always have some remaining s of whipped cream you can layer the left over whipped cream and mousse alternatively in serving cups.Lets now see how to make mousse dessert (thandai mousse).

how to make mousse dessert /thandai mousse

INGREDIENTS:

Milk – 1 cup
Water – 1/2 cup and 80 ml cold water for making cream
Agar agar/kadal paasi – 5 gm
Whipped cream powder – 1 packet
Sugar – 2tbsp
Thandai syrup – 4-5 tbsp
(Refer here for making thandai syrup)
Saffron strands – few,Some ice cubes

METHOD:

Making whipped cream from powder:

KEEPING ICE CUBE BASE WHIP THE CREAM WITH COLD WATER

WITHIN THREE MINUTES WILL GET THE PERFECT WHIPPED CREAM

1.First add 80 ml of cold water in a vessel placed on a vessel with ice cubes(use a stainless steel vessel for whipping).
2.Add whipping cream powder to cold water and beat with a blender for 3 minutes it will become a stiff mixture.You can very well prepare the cream in advance and keep ready in fridge before mousse is done and gets cooled.

 For mousse:

AGAR AGAR TO BE POWDERED

HEAT PAN WITH WATER ADD POWDER TO HOT WATER

SWITCH OFF FOR 5MINUTES ADD MILK,SWITCH ON

ADD SUGAR

LET IT BOIL

ADD THANDAI SYRUP

AND LET BOIL

FILTER

COOL IT DOWN

THEN ADD SAFFRON

BEAT MOUSSE WELL SMOOTHLY

ADD WHIPPED CREAM

AND BEAT WITH BEATER

SET IN SUITABLE CUPS AND SERVE

1.Take 5 gm of agar agar and cut into strips,then grind it in a blender to powder.
2.Keep a vessel with 1/2 cup of water and heat add this agar powder and switch off.
3.After 5 minutes(it will puff up) turn on the flame add milk.
4.Add sugar and let it boil then add the thandai syrup.
5.Let it boil with thandai syrup for 2-3 minutes then switch off and strain through a filter and let it cool.
6.When it cools add saffron strands and keep(don,t worry if it sets).
7.Beat well till smooth.
8.Add 4-5 tbsp of whipped cream and mix well.
9.Scoop out the mixture to suitable bowls cool it for 3-4 hours.
10.you can take out off from the fridge when you are about to serve.

how to make mousse dessert/thandai mousse

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Total Time 4 hours hrs 30 minutes mins

Ingredients

  

• Milk - 1 cup
• Water - 1/2 cup and 80 ml cold water for making cream
• Agar agar/kadal paasi - 5 gm
• Whipped cream powder - 1 packet
• Sugar - 2tbsp
• Thandai syrup - 4-5 tbsp
• Refer here for making thandai syrup
• Saffron strands - few Some ice cubes

Instructions

 

Making whipped cream from powder:

• First add 80 ml of cold water in a vessel placed on a vessel with ice cubes(use a stainless steel vessel for whipping).
• Add whipping cream powder to cold water and beat with a blender for 3 minutes it will become a stiff mix.You can very well prepare the cream in advance and keep ready in fridge before mousse is done and gets cooled.

For mousse:

• Take 5 gm of agar agar and cut into strips,then grind it in a blender to powder.
• Keep a vessel with 1/2 cup of water and heat add this agar powder and switch off.
• After 5 minutes(it will puff up) turn on the flame add milk.
• Add sugar and let it boil then add the thandai syrup.
• Let it boil with thandai syrup for 2-3 minutes then switch off and strain through a filter and let it cool.
• When it cools add saffron strands and keep(don,t worry if it sets).
• Beat well till smooth.
• Add 4-5 tbsp of whipped cream and mix well.
• Scoop out the mixture to suitable bowls cool it for 3-4 hours.
• you can take out off from the fridge when you are about to serve.
• 
• 

Notes

You cannot add whipped cream when the liquid is hot so give time for it to cool off.
When it cools the liquid will be lightly set but it is okay we can whisk it well later when we are going to add the whipped cream.
You can set the mousse for 3-4 hours and serve cool with some chopped badam,pista or any nuts.
For left over whipping cream I have used piping bag to pipe into the glass making layers with mousse(mousse one layer and the cream).
If you are having long glass can set more layers.
Generally mousse are not like pudding the texture is smooth,airy and light.