Recipe: Yummy Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce.

You can have Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce using 30 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

1. You need of Thandai Mousse.
2. You need of Thandai Masala.
3. You need 1/4 cup of Almond.
4. You need 15-20 of saffron strands.
5. Prepare 1/4 cup of Cashew Nuts.
6. You need 1/4 cup of Pistachios.
7. You need 8-10 of Black peppercorns.
8. You need 10-12 of Green cardamom.
9. You need 2 tbsp of melon seeds.
10. Prepare 1 tsp of poppy seeds.
11. It's 1 tsp of fennel seeds.
12. It's 2 tsp of rose petals.
13. You need of For Mousse.
14. Prepare 100 ml of Whipped cream.
15. You need 1 tbsp of Gelatin.
16. You need 500 ml of milk.
17. Prepare of Chocolate Glaze.
18. It's 3/4 cup of chocolate chips.
19. Prepare 3 tbsp of butter.
20. You need of Raspberry compote.
21. Prepare 100 gm of Raspberry.
22. You need 1/2 cup of Sugar.
23. You need 1 tbsp of corn syrup.
24. You need of Prune sauce.
25. You need 100 gm of Prune.
26. You need 4 tbsp of Sugar.
27. You need 1/2 cup of Red wine.
28. Prepare of Other ingredients.
29. It's 1/2 cup of strawberry slices.
30. It's as needed of Mint leaves for garnish.

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce instructions

1. Collect all ingredients of Thandai masala and blend it..
2. Heat the milk in a pot and reduce it to 3/4 of it's quantity. Add 3 tbsp of strained thandai masala and stir it well..
3. Bloom the galatin using 1 tbsp of lukewarm water and add into milk mixture. Now strain the thandai, add the whipped cream into it and fold gently..
4. Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours..
5. Set a double boiler and combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla essence..
6. Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set..
7. Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame..
8. Prune Sauce: Combine all the ingredients of prune sauce in a pot and cook it for 15- 20 minutes in low medium heat. Once prunes get tenderize well, blend the mixture and strain it..
9. Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture)..