Coconut Rasmalai
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Coconut Rasmalai
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Coconut cookies:
- 1 tbsp butter
- 1 tbsp sugar
- 2 tbsp refined flour
- 1 egg white
- 1 tbsp coconut powder dry
Rabadi milk reduction:
- 1 cup milk
- 1/2 cup cooking cream
- 1 tsp sugar
Saffron milk:
- 1/2 cup milk boiled
- 3-4 saffron thread form
- 1 tsp rabadi
Rasmalai mousse:
- 2 rasmalai
- 1 cup whipping cream
- 1 tbsp white chocolate
Garnish:
- 1 tbsp pistachio soil
- 1 tbsp freeze dried raspberry
- Gold leaf half leaves
- 2 affila cress
- coconut rabadi
- 0.01 g saffron
Instructions
How to Make Coconut cookie:
- Whisk butter and sugar together and slowly add egg white to it, whisk till it is fluffy, then fold dry coconut powder and refined flour to it.
- Cut it in round and bake it for 10 min at 130 degree Celsius/ 266 ℉.
How to Make Rabadi:
- In a flat thick bottom pan add milk;
- Cream bring it to boil and keep stirring it till it reduce to half;
- Add sugar.
How to Make Rasmalai Mousse:
- Whisk the whipping cream keep it aside, melt white chocolate and let it cool for few minutes, then fold the melted white chocolate in whipped cream.
- In a mould fill it half the whipping cream and white chocolate mixer place 2 piece of Rasmalai in it and fill it with whipping cream and chocolate mix and place a coconut cookie on it.
- Keep it in the freezer to set.
How to Assemble:
- In a plate place Rasmalai mousse top it with coconut Rabadi filled in piping bag and fancy nozzle.
- Garnish it with gold leaves, sprinkle pistachio soil and raspberry crisp, Affila cress serve with saffron milk [mixture of milk, rabadi, saffron.
Notes
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