Thandai Mousse with Kala Jamun

By Chef Rakesh Sethi

From Tea Time

Prep: 2 hours

Cook: 5 minutes

Method: Easy

Course: Dessert

Thandai, a drink often served during the festival of Holi, has been turned into a mousse

Heat cream and white chocolate in a non-stick pan, stirring till the chocolate melts. Fold in whipped cream and thandai powder and mix well. Fill a piping bag with this mixture.
Halve the kala jamuns and keep in a bowl.
Pipe the thandai mousse into serving glasses till half full, keep 4 kala jamun halves on it and fill up the glasses with more thandai mousse.
Top with some whipped cream, kala jamun halves, pistachios and sprinkle a couple of saffron strands. Chill in the refrigerator before serving.