Ingredients
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Coconut cookies:
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1 tbsp Butter
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1 tbsp Sugar
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2 tbsp Refined flour
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1 egg whites
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1 tbsp Dry coconut powder
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Rabadi (Milk Reduction):
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1 cup Milk
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half cup cooking cream
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1 tsp Sugar
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Saffron milk:
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half cup Boiled Milk-
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3-4 thread saffron
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1 tsp Rabadi
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Rasmalai mousse:
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2 Rasmalai
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1 cup whipping cream
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1 tbsp white chocolate
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Garnish:
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1 tbsp Pistachio soil
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1 tbsp Freeze dried Raspberry
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half leaves gold leaf
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2 Affila cress
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Coconut Rabadiin pipping bag
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0.01 g saffron
Directions
Rasmalai is a royal Indian sweet often served in weddings and eaten on special occasions.
How to Make Coconut cookie:
- Whisk butter and sugar together and slowly add egg white to it, whisk till it is fluffy, then fold dry coconut powder and refined flour to it.
- Cut it in round and bake it for 10 min at 130 degree Celsius.
How to Make Rabadi:
- In a flat thick bottom pan add milk;
- Cream bring it to boil and keep stirring it till it reduce to half;
- Add sugar.
How to Make Rasmalai Mousse:
- Whisk the whipping cream keep it aside, melt white chocolate and let it cool for few minutes, then fold the melted white chocolate in whipped cream.
- In a mould fill it half the whipping cream and white chocolate mixer place 2 piece of Rasmalai in it and fill it with whipping cream and chocolate mix and place a coconut cookie on it.
- Keep it in the freezer to set.
How to Assemble:
- In a plate place Rasmalai mousse top it with coconut Rabadi filled in piping bag and fancy nosal.
- Garnish it with gold leaves, sprinkle pistachio soil and raspberry crisp, Affila cress serve with saffron milk [mixture of milk, Rabadi, saffron].
