Ingredients
The following ingredients have 4 Servings
- For the Rabri (full fat milk 2 cups)
- For the mousse (Heavy whipping cream,sweet 1 Cup)
- Rabri or unsweetened condensed milk 3/4 Cup
- Gelatin 1 tsp or Agar agar 2 tsp
- Hot water 4 tsp
- Powdered Sugar 1 tbsp (optional)
- Powdered pistachios 2 tbsp
- Saffron strands 1 tsp
- A pinch of saffron and green colour
- Few sliced pistachios and saffron strands for garnish
Instruction
- Boil the milk for the Rabri or condensed milk in low flame, stirring occasionally in between till it is reduced to little less than half a cup. Chill in the fridge and your Rabri is ready.
- Add the hot water to the gelatin or agar agar and dissolve properly and keep aside. If using Agar agar dissolve it just before you add to the mousse mix as agar agar sets very fast.
- Whip the chilled heavy whipping cream with a hand mixer for nearly 3 minutes in high speed till it is stiff and standing in peaks .
- Add the dissolved gelatin or Agar agar and the chilled Rabri and mix gently with a spatula making sure not to deflate the air in the cream.
- Divide the mixture equally into 3 portions and to one portion add the green colour and the powdered pistachios and to the other add saffron colour and saffron strands and keep the third portion as it is.
- Transfer the mousse mix in 3 piping bags for easy layering.
- Take shot glasses or transparent dessert bowls or wine and champagne glasses and pipe them in green, white and saffron layers equally.
- Chill the mousse for 3-4 hours and garnish with piped fresh cream,sliced pistachios and saffron strands and serve.
