Tuesday, November 1, 2016

Motichoor & Cardamom Mousse


Happy November! Our Diwali concluded with my niece's birthday yesterday. With all the gifts that came by way of sweets, I kept some motichoor laddoos aside for this mousse. I had seen the recipe (in a now defunct BBC Good Food magazine/India) a couple of years ago and didn't quite like the idea of a fusion dessert. But rather than have the laddoo in laddoo form, particularly after all that gorging session, this does make a lovely variation.
For the uninitiated, motichoor is made of fried chickpea batter. The batter is passed through a slotted spoon and is fried in ghee. These little fritters known as 'boondi' are then soaked in sugar syrup and made into balls. That orange hue comes from the addition of orange food colour. Motichoor laddoos are very popular and is a part of all festivities.
Ingredients:
100 grams salted biscuits (I used Monaco)
25 grams butter, cubed
200 ml cream (I used Amul)
2 egg yolks
5 tsp sugar
1/2 tsp gelatin
Cardamom powder made from 2 pods (only the seeds were used)
3 motichoor laddoos
A few toasted and sliced almonds and pistachios
Sabayon made with two yolks
Method:
Crush the biscuits into powder and mix with the butter.
Divide this mixture into 2-3 jars. Press with the back of a spoon and chill in the fridge till set.
Whip the cream till soft peaks form and chill it.
Make the sabayon by whisking the egg yolks and the sugar over a double boiler. Whisk until the yolks are light and foamy.
Soak the powdered gelatin in warm water.
Mix the gelatin liquid to the sabayon and add the cardamom powder to it.
Fold the whipped cream into this mixture.
Pour the mousse over the biscuit base in the refrigerated jars.
Chill for another hour.
Crumble the laddoos and scatter on the surface.
Garnish with the prepared nuts. Serve chilled.

The sweet laddoos combined with the salty biscuits makes an interesting combination. My regular 'guinea pigs' loved this fusion dessert!
Post a Comment