Thandai Mousse

A mousse with an Indian flavor or the cooling ‘Thandai’

Preparation time: 20 minutes + setting time
Cooking Time: 15 minutes
Serves: 4
 
Ingredients

2 tbsp thandaisyrup
10 gms agar-agar (china grass)
1 cup whole milk
2 tbsp sugar
1 cup whipped cream


½ tsp lemon juice


a few pistachios for garnish


 
Method
Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame and strain the mixture using a sieve.
Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
Add the beaten whipped cream and fold gently.
Add the lemon juice and fold gently.
Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
Garnish with pistachios and saffron and serve chilled

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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