Easiest Way to Make Any-night-of-the-week Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

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We hope you got benefit from reading it, now let's go back to choco glazed thandai mousse with raspberry compote & prune sauce recipe. You can have choco glazed thandai mousse with raspberry compote & prune sauce using 30 ingredients and 9 steps. Here is how you cook it.

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

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