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

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce. The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble.

Pour into molds and chill overnight. Place set mousse on a wire rack or on top of the end of a glass and pour mirror glaze over them all. Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping. You can cook Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce using 30 ingredients and 9 steps. Here is how you achieve it.

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

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

Glazed Chocolate Mousse Dome with Raspberry Sauce Pipette by Cupcake Savvy's Kitchen. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Remove from heat and let cool. Spoon half of the mousse into eight wine glasses.

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)..

Layer half of the raspberry compote over the mousse layer. How to Make White Chocolate Mousse With Raspberry Compote. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a Invert mousse loaf onto a serving platter, and remove plastic wrap.