Recipes
Creamcheese mousse with badaam halwa served on bitter chocolate flavored almond praline
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE BITTER CHOCOLATE,FAB PREMIUM OIL SOLUBLE FILTER COFFEE
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
I took videshi dessert, mousse and hidden surprise of Desi tadka is, badaam halwa in it.soft mousse on the bed of crunchy almond praline with a flavor of bitter chocolate and rich badaam halwa inside and a dash of flavors of filter coffee.
Additional Categories
Vegetarian
INGREDIENTS
|
�'�For mousse Whipping cream 100ml Cream Cheese 50 gms White chocolate 40 gms �'�For almond halwa ½ cup almonds / badam hot water to soak ¼ cup milk 1½ tbsp ghee ¼ cup sugar 2 tbsp saffron milk 1/2 tsp elaichi powder �'�For bitter chocolate praline Sugar 2 tbsp Almonds 10-15 Fab Flavours & Fragrances P. Ltd bitter chocolate essence �'�For garnishing Dark chocolate rings Apyura Premium Spreads filter coffee premiun spread |
METHOD
For mousse
�'�
With an electric beater, whip the cream and creamcheese.
Add melted white chocolate.
Whip for 10-15 seconds again.
For badaam halwa
soak almonds in hot water for 30 minutes.
peel the skin and transfer to the blender.
Add ¼ cup milk and blend to smooth paste.
transfer the almond paste into the large kadai.
add a tbsp of ghee and saute for a minute on low to medium flame.
add sugar and saute continuously.
stir continuously till the sugar dissolve completely.
now add 2 tbsp saffron milk and stir. (to prepare saffron milk, soak few threads of saffron in 2 tbsp of warm milk for 10 minutes.)
keeping the flame on low-medium, stir till the mixture thickens.
now add half tbsp of ghee and stir.
stir till the mixture separates the pan and ghee is separated.
add cardamom powder and mix well.
�'�For praline
Heat sugar in a pan till golden brown
At this stage add almonds and switch off the flame.
Add fab bitter chocolate essence.
Now allow to cool and then crush to a powder.
Assembling
Take a mould , pour mousse till half.
Add a ball of cooled almond halwa and cover with mousse again.
Refrigerate it to set properly
In a plate spread praline crush, keep mousse over it.
Set dark chocolate rings on it and little drops of apyura filter coffee spread.
