Dairy Milk Thandai Mousse With Cashew Crunch Recipe

Making Thandai Mousse Without Losing Airiness: Step-By-Step Guide

Break Dairy Milk Silk chocolate into a bowl and melt in a microwave for 1 minute at 40°C. Stir at 30 seconds intervals to avoid burning.

Beat melted chocolate until smooth.

Keep a glass bowl in the fridge for 15 to 20 minutes. Transfer whipped cream into the cold bowl and whip with an electric hand beater until soft peaks form.

Add thandai powder to the whipped cream.

Soak saffron strands into 1 tablespoon warm water for 10 minutes. Mix it into whipped cream.

Fold chopped cashews into the whipped cream.

After adding cashews, carefully fold in melted chocolate until evenly distributed.

Mix until combined properly. Chill it in the fridge for 2 hours.

Spoon the mousse into glass or serving bowls, Garnish with chopped cashews and cocoa powder.

Use piping bag with a nozzle to pipe out the mousse into glasses in ruffled pattern.

Serve desserts in shot glasses: To make the dessert platter look equally vibrant and innovative, serve the creamy desserts like thandai mousse, shrikhand, or rabdi in small shot glasses instead of regular bowls.

Curate a fusion dessert platter: To include fusion desserts in the Holi celebrations, go for a fusion dessert platter where the modern meets the traditional. Here, modern desserts like thandai chocolate mousse, thandai chocolate bark, and chocolate gujiya meet traditional sweets like regular gujiya, malpua, and kheer.

Colorful garnishes: Just as the festival celebrates the beauty of colors, try garnishing the Holi sweets with colored ingredients like chopped pistachios, edible rose petals, and saffron strands.

Conclusion

This Holi, make the celebrations all about a perfect blending od traditional and contemporary. Make sure the classic thandai flavor gets more exposure through the modern creamy desserts.