Eid Mubarak!!! As every Eid approaches - like in most households the planning begins of what is going to be prepared for the special Eid lunch..Biryani is a no - brainer and has to be a part of the lunch - so the bit I get to experiment with is desserts... I wanted to create a fusion dessert so eventually ended up making these Halwa Mousse Pots... Halwa Mousse Pots Preparation Time:15 minutes Cooking Time: 20 minutes + chilling time Makes 6 dessert portions Ingredients: For the Halwa Layer: Grated Carrots - 500 g Butter - 3 tablespoon Cardomom - 6 Sugar - 3 to 4 tablespoons Milk Powder - 2 tablespoons Chopped Almonds - 2 tablespoon For the Mousse Layer: White Chocolate - 120 g Heavy Cream or Double Cream - 375 ml For the White Chocolate Truffles: White Chocolate - 60 g Heavy Cream or Double Cream - 30 ml Chopped Pistachio - 2 tablespoons Method: 1. To make the halwa layer - in a large pan - saute the grated carrots in the dry pan for 2 to 3 minutes till most of the moisture evaporates. Add 1 tablespoon butter and continue to saute. Add the crushed cardamom pods, sugar and milk powder. Mix well and continue to saute for about 5 - 7 minutes. Finally add the chopped almonds, mix well and cool completely. 2. To make the white chocolate mousse layer - chop the white chocolate into small pieces and keep in a heat proof bowl. Heat 125 ml cream just till it boils and pour over the chopped chocolate pieces. Let the white chocolate melt with the heat of the cream. Do not stir. After a few minutes - gently stir and then let it cool. Whip the rest of the cream (250 ml) until its stiff and forms peaks. Now fold the whipped cream into the cooled white chocolate mixture. 3. In individual bowls or glasses - place a couple of spoonfuls of the halwa and then top with the white chocolate mousse. Cover each of the bowls or glasses with cling film and chill. 4. To make the chocolate truffles - chop the white chocolate and place in a heatproof bowl. Melt the chocolate in a double boiler or in a microwave. Pour the cream and mix well. Chill the mixture in the fridge. When the mixture thickens - use a teaspoon and scoop some of the mixture and roll in the chopped pistachio nuts. Place on a plate and chill till firm. 5. Before serving - place a white chocolate truffle on each pot. Serve cold. Tips and Tricks: Make the halwa well in advance and the dessert sets well if made the night before.
Posted on: Mon, 06 Oct 2014 20:46:49 +0000
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