Have you ever imagined the magic that the coming together of besan ka laddu and amrakhand or mango shrikhand can create. We bring to you a recipe by Rachel Goneka who is the founder and Chief Executive Office (CEO) of The Chocolate Spoon that combines the texture and charm of besan laddus with the silky and flavourful amrakhand. Whether you are taking over the kitchen over a summer weekend or preparing for an upcoming festival, you must try your hands at this Amrakhand mousse and besan laddu towers.
Try This Amrakhand Mousse and Besan Laddu Towers Recipe
Prep time: 20 minutes
Cook time: 30-40 minutes
Total time: 50-60 minutes
Ingredients:
- Besan laddoo 500g
- Unsalted butter 50g
- White chocolate 100g
- Mousse
- Amrakhand 600g
- Whipped cream 100g
- Gelatin 1 tsp
- Warm water 20 ml
- Garnish
- Fresh raspberries 200g
Method:
1. Crush the besan laddu to a crumble using a rolling pin. Add the unsalted butter and mix well.
2. Place the mixture between two sheets of baking paper. Roll the crumble into a thin layer and refrigerate for 20 to 25 minutes.
3. Melt the white chocolate over a double boiler and set it aside.
4. Take the rolled laddu out of the fridge and cut it into discs using a 3-inch round cutter. You will need 18 discs.
5. Using a pastry brush, spread a thin layer of melted white chocolate on one side of the discs. Refrigerate the chocolate-covered discs for 30 minutes.
6. Melt the gelatin in warm water, and set aside.
7. Scoop the amrakhand into a mixing bowl. Loosen it by adding a spoonful of whipped cream.
8. Gently fold the rest of the whipped cream into the amrakhand and add the gelatin. Give it a quick stir to incorporate the gelatin evenly (too much whisking will knock the air out of the whipped cream).
9. Transfer the mousse into a piping bag fitted with a round nozzle.
10. To layer the towers, take a besan disc (white chocolate side down) and pipe peaks of mousse. Place another besan disc on top and repeat the layers.You need 3 layers each of disc and mousse.
11. Set in the fridge for an hour. Garnish with fresh raspberries or mixed berries and serve.
