You’ve had rasmalai, and you’ve had mousse. Why not enjoy the best of both worlds with this recipe from the executive chef of GVK Lounge?
When you think of the vast gamut of Indian sweets, rasmalai is a unanimous favourite across the board. The creamy texture of it gets the palette craving for more almost instantly, making it highly popular.
In recent times, rasmalai has seen massive innovation in some truly interesting fusion desserts. From rasmalai cakes to trifles, and even rasmalai falooda or rasmalai mousse phyllo cups, every day brings a new opportunity to test the versatility of this delicious dessert.
This recipe by Chef Rajesh Shetty is no different. The Executive Chef of GVK Lounge by Travel Food Services has brought together flavours like cardamom, saffron, pistachio, and strawberries together in this deconstructed rasmalai mousse. With over 20 years of experience with companies like Taj Group, Oberoi Group, Chef Rajesh Shetty definitely out to bust some myths about airport food with his creative culinary endeavours.
Boasting different textures and a myriad of complementary flavours, the rasmalai mousse’s deconstructed version is sure to grab you some eyeballs at any dinner party. Or if you’re looking to indulge (or impress!) a loved one, this recipe would do the trick and how!
If you think it looks great, trust us, it tastes much better. Time to take your love for the traditional Indian dessert and give it a modern, sophisticated twist!
Deconstructed Rasmalai Mousse Recipe
- 1 ltr milk
- 200 gm sugar
- A pinch of cardamom powder
- A few saffron strands
- 250 gm whipped cream
- 8 pcs rasmalai
- 200 gm strawberries (fresh/frozen)
- 50 gm glucose
- 50 gm sugar
- A few drops of lemon juice
Pistachio Ice Cream
- 800 ml milk
- 850 ml cream
- 150 gm sugar
- 50 gm glucose
- 50 gm pistachio paste
- Boil milk and sugar, reduce to ¼th of the quantity.
- Add cardamom powder and saffron strands to the reduced milk, mix well.
- Fold in the whipped cream and chill the mixture.
- Make strawberry compote by boiling all ingredients and reducing it to a thick consistency.
- For the pistachio ice cream, boil milk, sugar, and cream together. Add glucose liquid to it and finally the pistachio paste. Chill the mixture and churn it in the ice cream machine.
- Assemble the dessert by placing the saffron mousse on a plate. Top up with rasmalai, strawberry compote and pistachio ice cream.