Shelve the traditional Jalebi and thandai for an impressive dessert of Gulab Jamun chunks encased in silky, smooth scoops of white chocolate mousse.
Chef Rajiv Das' Thandai Gulab Jamun Mousse is flavoured with thandai syrup and can be served in margarita glasses to your guests.
Food presentation is Chef Das' strength, and he has created some award-winning dishes while he was with the Hyatt Regency Mumbai's Italian restaurant Stax. He has also worked on cruise liners, for the Marriott and Sahara Star.
Thandai Gulab Jamun Mousse
Serves: 4
Ingredients
- 100 gm white chocolate
- 200 gm heavy cream
- 200 gm whipped cream
- 200 gm thandai syrup
- 100 ml milk
- 8 Gulab Jamuns (please see the note below)
- Silvered pistachios, to garnish
- Silver vark or foil, to garnish
- 4 margarita glasses
Method
- In a heavy-bottomed saucepan, boil the milk over medium heat.
Once it comes to a boil, take off heat.
- Chop the chocolate and put it in a heatproof bowl.
Pour the hot milk over the chocolate.
Leave for a few minutes.
Using a whisk or hand blender, blend the mixture from the centre of the bowl outwards, until all the lumps dissolve and you get a smooth mixture of spreadable consistency.
If the mixture cools down and there are still lumps, heat the mixture in a microwave for a few seconds and mix again.
If the mixture hardens, add some more warm milk.
Once the lumps completely dissolve, let the mixture cool slightly.
Fold in the heavy cream and the whipped cream.
Add the thandai syrup and mix.
- Cut 4 of the Gulab Jamuns into small cubes.
Place a few cubes at the bottom of each margarita glass.
If you don't have margarita glasses, you can use regular glasses or bowls.
Pipe or scoop the mousse on top of the Gulab Jamun pieces.
Add a few more Gulab Jamun pieces in each glass/bowl, and top with more mousse.
Add a whole Gulab Jamun on top in each glass/bowl and garnish with the slivered pistachios and silver vark.
Serve chilled.
Editor's Note: To make Gulab Jamuns from scratch, try Rita Sinha's recipe for Gulab Jamun With Milk Powder.
Chef Rajiv Das is the executive chef at Radisson Blu Mumbai International Airport, Mumbai.
