Punjabi Kheer Mousse
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.
Servings: 6 serving
Calories: 200kcal
Equipment
- mixer blender
Ingredients
- 1 cup Prepared Punjabi Kheer
- 1/2 cup Cream cheese https://amzn.to/2TNtp1Y
- 1/2 tsp Unflavoured Gelatine https://amzn.to/2Nlvtgq
- 1 cup Whipped Cream
- 30 gm Chopped Pistachio https://amzn.to/2KUN6Rw
- 30 gm Apricots https://amzn.to/2TJdfqc
- 5 gm Microgreens
Instructions
- 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!
Nutrition
Serving: 50g | Calories: 200kcal