Rasmalai Mousse-No eggs No gelatin No Agar Agar
Equipment
- 1 large microwave safe glass bowl
- 1 medium glass bowl
- 1 electric hand Mixer/egg beater
- 1 measuring cups and spoons
Ingredients
For Ras
- 2 1/4 cups Full Fat Milk Powder I used Nido Brand
- 11 oz 300 grams/ 3/4 can condensed milk Use a little less if you like it less sweet
- 375 ml Heavy Whipping Cream
- 1/2 cup milk
- 1/2 tsp Green cardamom powder/elaichi dana powder
- 1 generous pinch of saffron
- 1 tsp Rose water
Whipped Cream
- 2 1/2 cups 625 ml Heavy whipping cream chilled
- 12 tbsp confectioner sugar/icing sugar
- 6 tbsp Full fat Milk Powder
For piping whipped cream flowers (optional)
- 1/2 cup 125 ml Heavy whipping cream(this is optional) chilled
- 2 tbsp confectioner sugar/icing sugar
- 2 tbsp milk powder
- rose petals and crushed nuts for garnishing
Instructions
For Ras
- Warm milk and infuse it with saffron and cardamom powder and set aside. I like to crush the saffron in a mortar and pestle with 1 spoon of milk. This step is optional but saffron gives best color when crushed with mortar and pestle
- In large microwave safe bowl, mix milk powder, condensed milk, heavy whipping cream and saffron infused milk. Break up any lumps with the back of spoon
- Microwave for 1 minutes, remove from microwave and mix well and put back in the microwave for 1 more minute, for a total of 6 minutes. Stir well after every 1 minute of cook time.
- In my microwave, it took 6 minutes. If your microwave has lower wattage, you may need 2-3 more minutes. It should coat your spoon when you dip your spoon in it. Keep in mind it will thicken a bit when its cold.
- Add rose water, mix well and let it become completely cold in the refrigerator till we prep the whipped cream
Whipped cream
- In a medium bowl put chilled heavy whipping cream and beat at medium to high speed till cream starts to thicken slightly
- Add half the confectioner sugar and half the milk powder and keep mixing at low to medium speed. Add remaining milk powder and confectioner sugar and beat till soft peaks form.
- Continue beating at low to medium till we get stiff peaks. At this point be very cautious while using the electric beater. It takes a minute to go from whipped cream to butter! Keep in the refrigerator till we are ready to assemble.
Assemble the Rasmalai Mousse shots
- The Ras should be completely cold before mixing with the whipped cream. Fold in the Ras to the cold whipped cream. Do not over mix otherwise it will deflate the air from the whipped cream
- Fill the shot glasses with the mousse and let it chill in the refrigerator. I used a tablespoon to fill the shot glasses. About 3 to 3.5 tablespoons per shot glass
For piping whipped cream flowers(optional)
- Whip the heavy whipping cream, confectioner sugar and milk powder and beat till stiff peaks form being careful to not overbeat as it can quickly turn to butter
- Fill into an icing bag and pipe whipped cream on top of each individual mousse shot glass(I used Wilton 2 D tip)
- Garnish with chopped pistachios and rose petals
- You can also beat extra whipping cream that we use for folding into the mousse and keep some aside for piping.
- Do make sure the mousse has set for a few hours before piping. I was in a rush to take pictures so I couldnt wait for few hours.
Video
Notes
Once the Ras is cooked in the microwave, cool COMPLETELY. Put it in the fridge to become cold. At all times, try to keep the heavy whipping cream in the fridge, even when you are chopping nuts or getting the shot glasses ready. Both- the Ras and the whipped cream should be cold when we mix the two together. I used a tablespoon to fill the shot glasses, you can use a piping bag for filling the shot glasses. This recipe make4s 40 2 oz shots. If setting the mousse in a casserole, set in two small casseroles, so the mousse sets well. If making half the quantity, then set in one casserole.
Tried this recipe?Let us know how it was!