Punjabi Kheer orchestrated into a new melody of texture and caliber. I turned it into a modern dessert and made a Kheer mousse the other day. Though it is categorized into fusion foods list. But it holds the grace of authenticity, in the core flavors. One can prominently point out the Punjabi kheer flavor, after the very first taste.
My favorite part of the dessert is that it not overly sweet and yet satisfy the sweet tooth cravings. Overly sweet desserts are a big turnoff for me, I remember meeting a French chef, and he mentioned one should not cover the actual flavor of the ingredients, used in the making of a dessert with sugar. If one is done that, it means, something went wrong in the making and he is coving it up with sugar.
So our kheer mousse today is just right in texture and taste, it is not overly sweet and I will explain to you, how you can achieve the same in your kitchen.
I had made Kheer at home, as its a Shrawan month ritual in our family. We do make kheer and malpua at home. Yesterday, I gave a twist to the leftover kheer in my fridge and it turned out really yum. I served it chilled, like a fancy dessert after dinner. The family feedback reactions were, quirky, showcasing a sense of gleeful taste buds. “Interesting” was the word used as an adjective to describe the Kheer mousse at home.
You will also enjoy, the recipe. It’s quite simple and very easy to create. But before we go ahead with the recipe. I want to share the technique and some tricks gone behind the making of this successful mousse.
A successful Mousse should be incredibly light and also ridiculously rich. It is made by folding aerators into a base. As we are making an eggless dessert whipped cream, is our aerator. The base of our kheer mouse is homemade rich creamy kheer. Which has all the authentic flavors of green cardamoms, saffron, blanched almonds?
Few mousse recipe calls for gelatine Pmw Fine Crystals Unflavoured Pure Edible Gelatine Powder – 500 Grams , as it acts as a thickener and helps it set. Agar-agar can be an appropriate substitute if you want to avoid gelatine. Few mousse recipe especially chocolate ones, don’t require gelatine, because chocolate helps the mousse to set as we refrigerate it. For a successful mousse, we need a thickener, that holds it together. Our recipe, however, will require gelatine, as it will help the mousse to set. Look at the consistency in the picture below.
The gelatine should be bloomed in cool water or 5 minutes, then melted before adding to the base.
The amount of gelatine can be altered depending on the desired texture. For example, a mousse that’s contained inside a glass or other vessel can have less gelatine than a mousse used as a filling for a cake.
Agar-agar can be used as a substitute Urban Platter Agar Agar Powder, 100g [Vegetarian Gelatin Powder] if you’re trying to avoid gelatine, and it should be handled according to the instruction on the packet. If you still have any confusion about the usage, just click here
When adding gelatine to the cream cheese and kheer base. Remember to note the temperature of the base so that it’s not too warm or too cool when the gelatine is added.
Kheer is a base of our mousse is the main flavor component today. I have also used cream cheese Dlecta Cream Cheese 150 g – Pack of 2. A creamy richness and flavor domination are the two main requirements for the base in any mousse recipe. One thing you need to keep in mind while making this recipe is the “temperature” of the ingredients when mixing or adding.
Make sure kheer and cream cheese are both at the same temperature (preferably room temp) when blending. Hot kheer and cold cream cheese will ruin the base.
I have used a mixer blender for this job. The smoother the texture of the base, creamier the result will be. Blend it till not grainy particles are seen or felt when rubbed between the fingers.
Mousse recipes always call for an aerator. The aerators are gently added into the base. Rather than mixing, the aerators are folded into the base.
The right technique is to “temper” the mixture by adding a small amount—about 25%—of the given aerator to the base and mix to combine. During this time, it’s okay to mix slightly more vigorously.
This will lighten the base, making it easier to incorporate the remaining aerator. Add the remaining aerator in 2 or 3 additions and gently fold, just until the aerator is incorporated.
For our kheer mousse, whipped cream is the aerator.
I have not added any extra sugar to my recipe. The kheer was quite sweet, and cream cheese very well balanced the flavor, when mixed. It added more depth to the flavor.
The aerator – whipped cream. I use non-dairy whipping cream in most of my recipes. The brand name is Tropilite. Tropilite has added sugar and it whips up to stiff peaks quite quickly, without giving me a fuss.
If you are using a fresh dairy cream, you will need to add some sugar to whip it up into stiff peaks.
So we have
A base – homemade kheer + cream cheese (blend them in the mixer)
Gelatine – bloomed. (Mix it into the base)
An aerator – Whipped cream (gently fold it into the prepared base)
I have also added some pistachio, dry apricots and some microgreens to garnish.
1 cup prepared kheer
1/2 cup of cream cheese
1/2 teaspoon of gelatine powder (unflavoured)
1 cup whipped cream
Few chopped Pistachio
Few sliced dry apricots
In a mixer, blender adds kheer and cream cheese. Make sure they are both at room temperature.
Blend till smooth. Rub a small drop of the prepared mix between your fingers, it should be smooth, without any grains.
Bloom the gelatine – add 1 and 1/2 tablespoon of water in a bowl and sprinkle 1/2 a teaspoon unflavoured gelatine on it. Let it sit for 5 minutes untouched. You will notice that the gelatine grains have soaked the water.
Microwave it for a minutes or so, till it forms a clear liquid.
Once the gelatine, gets to room temperature, mix it in the kheer mix.
In a big bowl add 1/4th cup of whipped cream and mix the prepared kheer mix. Use a rubber spatula and mix well. Now add the remaining whipped cream in two batches and fold it into the mix gently.
Pour in the glasses and garnish with pistachio, apricots, and micrograms. Serve chilled and enjoy!
Punjabi Kheer Mousse
- mixer blender
- In a mixer, blender adds kheer and cream cheese. Make sure they are both at room temperature.
- Blend till smooth. Rub a small drop of the prepared mix between your fingers, it should be smooth, without any grains.
- Bloom the gelatine - add 1 and 1/2 tablespoon of water in a bowl and sprinkle 1/2 a teaspoon unflavoured gelatine on it. Let it sit for 5 minutes untouched. You will notice that the gelatine grains have soaked the water.
Microwave it for a minutes or so, till it forms a clear liquid.
- Once the gelatine, gets to room temperature, mix it in the kheer mix.
- In a big bowl add 1/4th cup of whipped cream and mix the prepared kheer mix. Use a rubber spatula and mix well.
- Now add the remaining whipped cream in two batches and fold it into the mix gently.
- Pour in the glasses and garnish with pistachio, apricots, and micrograms. Serve chilled and enjoy!