Tiranga Rabdi Mousse Delight for Independence Day

 A creamy, luscious,rich layered dessert in the Indian tricolour. Celebrate our Independence with this delicate fusion of Rabri and Mousse.

To make this  Independence day special I am going to share a creamy and luscious eggless Tiranga Rabri Mousse Delight ……..a three layered Fusion Mousse representing the three colours of our National Tricolour. Starting from below the green colour of our tricolour which symbolises fertility or growth is a pistachio flavoured mousse with ground pistachios and Rabri or sweet condensed milk. The middle layer or the white colour of the flag which indicates peace and truth is a plain Rabri flavoured Mousse. The upper layer or the saffron colour of our national flag indicates strength and courage of our country and this layer of my mousse is flavoured with the aromatic spice saffron and Rabri.

Being a part of the military fraternity and married to a soldier for 18 years now has made me a patriot in the true sense. For me now Independence Day is not just only a flag hoisting, songs of patriotism and a parade but it’s much more than that. The essence of being independent,the feeling of loyalty towards the country should last in our hearts forever,it shouldn’t be limited to that day only. Do celebrate the freedom every single day and a Happy Independence Day in advance !

I have used very little amount of gelatin and heavy whipping cream to help the mousse set and a pinch of green and saffron edible food colour to give a tricolour look to the dessert.

Can we use Agar Agar instead of Gelatin for the Mousse?

Agar agar can be used instead of gelatin for the vegetarians. Agar agar has a tendency to set fast in room temperature which makes gelatin a convenient handling and setting agent for desserts compared to Agar agar. My personal experience says Agar Agar doesn’t mirror 100 percent Gelatin but for vegetarians this is a good option. Agar agar tends to solidify very fast in normal temperature unlike Gelatin. It is advisable to mix it with hot water just before adding it to the whipping cream and rabri mix. If it solidifies then put the bowl agar agar mix on a pan of simmering water and stir it will liquidify again.For knowing more about Agar Agar read here.

Tiranga Rabdi Mousse Delight for an Independence Day Collab

Print Recipe

 A creamy, luscious,rich layered dessert in the Indian tricolour. Celebrate our Independence with this delicate fusion of Rabri and mousse .

• Coursedessert
• Cuisinefusion

Servings	Prep Time
4 portion	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 portion 10 minutes

Cook Time 30 minutes

Tiranga Rabdi Mousse Delight for an Independence Day Collab Print Recipe  A creamy, luscious,rich layered dessert in the Indian tricolour. Celebrate our Independence with this delicate fusion of Rabri and mousse . Coursedessert Cuisinefusion Servings Prep Time 4 portion 10 minutes Cook Time 30 minutes Servings Prep Time 4 portion 10 minutes Cook Time 30 minutes

Ingredients

• 2 Cups milk Full fat reduced to 3/4 cups
• 1 cup whipping cream heavy , sweet
• 1 tsp Gelatin OR
• 2 tsps Agar Agar powder or 3 tbsps flakes
• 2 tbsps water Hot
• 1 tbsp sugar ( optional)
• 2 tbsps pistachios ground
• 1 tsp saffron strands
• A pinch saffron of edible food colour
• Few pistachios Sliced for garnish
• Few strands saffron For garnish

Servings: portion

Instructions

1. Boil the milk for the Rabri or condensed milk in low flame, stirring occasionally in between till it is reduced to little less than half a cup. Chill in the fridge and your Rabri is ready.
2. Add the hot water to the gelatin or agar agar and dissolve properly and keep aside. You might have to dissolve the agar agar again on a double boiler as it has a tendency to set fast. So it's better to dissolve it with hot water just right before adding it to the cream, making sure it's lukewarm or normal temperature and not hot.
3. Whip the chilled heavy whipping cream with a hand mixer for nearly 3 minutes in high speed till it is stiff and standing in peaks .
4. Add the dissolved gelatin or Agar agar and the chilled Rabri and mix gently with a spatula making sure not to deflate the air in the cream.
5. Divide equally into 3 portions .
6. To one portion add the green colour and the powdered pistachios and to the other add saffron colour and saffron strands and keep the third portion as it is.
7. Put the mousse mix in piping bags for easy layering.
8. 
9. Take shot glasses or transparent dessert bowls or wine and champagne glasses and pipe them in green, white and saffron layers equally.
10. Chill the mousse for 3-4 hours .
11. Garnish with piped cream,sliced pistachios and saffron and serve.

Recipe Notes

Notes :

• Canned unsweetened condensed milk can be used instead of Rabri or if using sweet then the whipping cream has to be unsweetened to balance the sugar or else the mousse will turn out to be very sweet. Homemade Rabri without added sugar is the perfect option.
• While making Rabri make sure it's stirred quite a bit so that it doesn't turn out grainy which affects the texture of the mousse.
• The vessel and the mixer blades have to be chilled half an hour before the cream is beaten so that stiff peaks are formed easily.The cream, the vessel and the blades have to be chilled before beating.
• Add the sugar mentioned only if you like more sugar in the mousse otherwise the sweetened whipping cream imparts the right amount of sweetness in the dessert.

Check out my friends' Independence Day special.

Parinaaz' s Rice paper Rolls

 

 

Sweta's Savoury Tricolour Panacotta

 

 

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