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Perfect combination of French & Indian desserts. A few toasted and sliced almonds and pistachios. Our Diwali concluded with my niece's birthday yesterday. You can have Motichoor mousse using 4 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Motichoor mousse
- Prepare of Motichoor ladoo.
- Prepare of White chocolate.
- It's of whipped cream.
- You need of Cream.
With all the gifts that came by way of sweets, I kept some motichoor laddoos aside for this mousse. I had seen the recipe (in a now defunct BBC Good Food magazine/India) a couple of years ago and didn't quite like. This mouth watering dish made by everyone's favourite Motichoor Laddoo is simply amazing. Made by an award winner and an amazing baker Haya.
Motichoor mousse instructions
- Melt white chocolate by double boiler method..
- Add cream and whisk well..
- Let it cool to room temperature and fold in whipped cream..
- Add crushed Motichoor Ladoo in it and fold in..
- Keep in fridge for 15-20 mins..
- In a serving glass, put a layer of crushed Motichoor Ladoo and on that pipe Motichoor mousse and again put a layer of crushed Motichoor Ladoo..
- Keep in fridge to set and serve chilled..
Today's recipe is very very special. Crush the motichoor laddoos and layer it over the mousse. Garnish with almond flakes and serve chilled. The recipes featured are from Rachel Goenka's Adventures with Mithai, published by. This Motichoor Tart with Rabri Mousse is a must try this Diwali, its going to be a STAR dessert at your house-trust me.
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