Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, choco glazed thandai mousse with raspberry compote & prune sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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 make Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce:

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

Steps 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).

So that is going to wrap this up for this special food choco glazed thandai mousse with raspberry compote & prune sauce recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!