Steps to Make Jamie Oliver Choco Glazed Thandai Mousse with Raspberry Compote & Prune Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, choco glazed thandai mousse with raspberry compote & prune sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook choco glazed thandai mousse with raspberry compote & prune sauce using 30 ingredients and 9 steps. Here is how you can achieve that.

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

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

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