Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, choco glazed thandai mousse with raspberry compote & prune sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook choco glazed thandai mousse with raspberry compote & prune sauce using 30 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:

1. Get Thandai Mousse
2. Take Thandai Masala
3. Take 1/4 cup Almond
4. Get 15-20 saffron strands
5. Make ready 1/4 cup Cashew Nuts
6. Take 1/4 cup Pistachios
7. Take 8-10 Black peppercorns
8. Make ready 10-12 Green cardamom
9. Take 2 tbsp melon seeds
10. Prepare 1 tsp poppy seeds
11. Take 1 tsp fennel seeds
12. Get 2 tsp rose petals
13. Make ready For Mousse
14. Prepare 100 ml Whipped cream
15. Make ready 1 tbsp Gelatin
16. Get 500 ml milk
17. Make ready Chocolate Glaze
18. Take 3/4 cup chocolate chips
19. Make ready 3 tbsp butter
20. Get Raspberry compote
21. Get 100 gm Raspberry
22. Make ready 1/2 cup Sugar
23. Prepare 1 tbsp corn syrup
24. Make ready Prune sauce
25. Get 100 gm Prune
26. Prepare 4 tbsp Sugar
27. Make ready 1/2 cup Red wine
28. Prepare Other ingredients
29. Make ready 1/2 cup strawberry slices
30. Make ready as needed Mint leaves for garnish

Instructions to make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:

1. Collect all ingredients of Thandai masala and blend it.
2. Heat the milk in a pot and reduce it to 3/4 of it's quantity. Add 3 tbsp of strained thandai masala and stir it well.
3. Bloom the galatin using 1 tbsp of lukewarm water and add into milk mixture. Now strain the thandai, add the whipped cream into it and fold gently.
4. Pour the mixture into dome shaped silicon moulds and keep in refrigerator for 3-4 hours.
5. Set a double boiler and combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla essence.
6. Take out the thandai dome and pour the chocolate glaze from top and put it back in refrigerator to set.
7. Raspberry Compote: Combine raspberry and sugar in a pot and cook it for 25-30 min in low medium flame.
8. Prune Sauce: Combine all the ingredients of prune sauce in a pot and cook it for 15- 20 minutes in low medium heat. Once prunes get tenderize well, blend the mixture and strain it.
9. Take out the glazed dome in serving plate and put sliced strawberries one after other (as shown in picture).

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