About The Recipe:

Saffron White Chocolate And Pistachios Mousse | Dessert - Independence day special Recipe  - Actually I have planned to make tri-colour recipe with the saffron, white chocolate and pista, but I didn't get bright saffron colour, also I didn't like to use any food colour's in this mousse. I always avoid artificial things in food. If you like attractive colour means you can use high grade food in this. This mousse is very easy to make and really melts in mouth at every bite. This is perfect for kids parties. This one is basic mousse recipe, with this you can make any flavour. I tried to explain clearly with easy step by step images and instructions..... Follow the recipe as below and Happy Independence Day To All !

YouTube - Saffron White Chocolate And Pista Mousse

Recipe : Saffron White Chocolate And Pista Mousse | Dessert Prep Time: 1 Hour 15 Minutes Cook time: 15 minutes Recipe Cuisine: World Recipe Category: Dessert Serves: 2 to 3 persons

Ingredients :

Gelatin - 8 gm

Milk - 1\2 cup

Saffron - 1 to 1\2 tsp

Egg Yolk - 1 no

Sugar - 25 gm

Rose Essence - 1\2 tsp

White Chocolate - 50 gm

Whipped Cream - 100 gm

Whipped Cream - grated, required

Pistachios - sliced, required

Method :

Preparations, soak the gelatin with 1\4 cup of water in a glass bowl for 5mins. Then microwave for 20 to 30sec or until dissolves completely. keep aside.

Heat the milk and bring to boil. Add the saffron and steep in it.

In a mixing bowl, mix the sugar and egg yolk, cook over double boiler method, by whisking continuously until light in colour. Add in the rose essence and saffron milk. Mix well and keep aside.

Melt the white chocolate over double boiler method and keep aside.

To make the mousse, Mix the white chocolate (while hot) and saffron-egg mixture, mix well. Add the melted gelatin and mix well. Then add the whipped cream, mix gently and mousse mixture is ready.

To assemble, take the serving bowl or glass, fill the mousse mixture, sprinkle some white chocolate, saffron and pista on top. Refrigerate for one hour and serve chill.

Notes: microwave the gelatin or double boil it. If the melted gelatin turns thick means, re-heat it and than use. Refrigerate the mousse at least 1 hour to set and don't need to freeze.

Step By Step Images:

Preparations, soak the gelatin with 1\4 cup of water in a glass bowl for 5 to 10 minutes. Then microwave for 20 to 30sec or until dissolves completely. Else you can also double boil it and keep aside. Heat the milk in a pan, bring to boil, add the saffron and soak for minimum 5 to 10 minutes.

In a mixing bowl, mix the sugar and egg yolk, then cook over double boiler method, by whisking continuously until light in colour. Add in the rose essence (or vanilla essence) and saffron milk. Mix well without lumps and keep aside.

Melt the white chocolate over double boiler method. To make the mousse mixture, add the saffron-egg mixture into the melted white chocolate (while hot), mix well.

Add the melted gelatin (if it is turns thick means, re-heat it and then use) and mix well. Then add the whipped cream and the mix gently.

Now the mousse mixture is ready. To assemble, take the serving bowl or glass, fill the mousse mixture, sprinkle some grated white chocolate, saffron and pistachios on top. Refrigerate for at least one hour and serve chill.

Serving Suggestion: Serve the saffron white chocolate and pista mousse with the samosa. Page: Collection Of Sweets And Dessert Recipes. Variation: Similarly you can try with milk and dark chocolate with coffee powder. If you like this recipe: You will like this honey drizzled chocolate ganache mousse recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais