Eggless Saffron Yogurt Mousse with Cardamom & Nuts Recipe
Description:
Eggless Saffron Yogurt Mousse with Dry Fruits is a delightful fusion dessert combining creamy yogurt mousse with exotic flavors from saffron and cardamom. These spices not only enhance the taste but also infuse the mousse with a rich aroma, making every bite an aromatic experience. Paired with crunchy dry fruits, this mousse is a perfect indulgence for any occasion.
Cuisine: Fusion
Course: Dessert
Diet: Vegetarian
Ingredients
For the Dry Fruit Base:
| Ingredient | Quantity |
|---|---|
| Whole Almonds (Badam) | 10 pieces |
| Pistachios | 10 pieces |
| Sugar | 1 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
For the Mousse:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 2 cups |
| Milk | 1 tablespoon |
| Saffron strands | A few strands |
| Honey | 3 tablespoons |
| Rose water | 1 teaspoon |
| Gelatin | 1 teaspoon |
| Water | 3 teaspoons |
For the Saffron Cardamom Glaze:
| Ingredient | Quantity |
|---|---|
| Sugar | 2 tablespoons |
| Water | 3 tablespoons |
| Saffron strands | A few strands |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Corn flour | 1/2 teaspoon |
| Water | 1 tablespoon |
Preparation Time: 180 minutes
Cook Time: 5 minutes
Total Time: 185 minutes
Instructions:
-
Prepare Hung Yogurt:
- To begin making the Eggless Saffron Yogurt Mousse, start by preparing hung yogurt. Place the yogurt in a muslin cloth or cheesecloth strainer. Allow the excess water to drain out naturally. Hang the cloth overnight or for a minimum of 8 hours. This step is essential for achieving a thick, creamy texture for the mousse.
-
Prepare the Dry Fruit Base:
- In a small pan, melt the butter over medium heat. Once melted, add the sugar and stir until the sugar dissolves completely.
- Add the whole almonds and pistachios to the pan. Toast them gently until they are lightly golden and fragrant. Add the cardamom powder and stir well to combine. Once done, remove from heat and let the dry fruits cool.
- Transfer the dry fruit mixture to serving glasses or dessert cups, creating a base layer for the mousse.
-
Make the Mousse:
- In a bowl, combine the hung yogurt with milk and honey. Mix well until smooth and creamy.
- In a separate small bowl, dissolve the gelatin in 3 teaspoons of water. Heat this mixture in the microwave for about 10 seconds or until the gelatin is completely dissolved and activated.
- Add the saffron strands and rose water to the yogurt mixture. Then, pour in the dissolved gelatin, stirring gently to incorporate all the ingredients together. The mousse should be smooth and slightly thickened.
-
Prepare the Saffron Cardamom Glaze:
- In a small saucepan, combine sugar, water, saffron strands, and cardamom powder. Stir well and bring to a boil over medium heat.
- Once it starts boiling, add the corn flour mixed with 1 tablespoon of water to thicken the glaze. Stir continuously until the mixture thickens into a smooth syrup.
- Remove the glaze from heat and allow it to cool to room temperature.
-
Assemble the Mousse:
- Spoon the prepared mousse over the dry fruit base in the dessert cups. Smooth the surface with a spoon.
- Drizzle the saffron cardamom glaze over the mousse layer to add an extra touch of flavor and elegance.
- Refrigerate the mousse for at least 2-3 hours or until it firms up and sets.
-
Serve and Enjoy:
- Garnish with additional nuts or a few more saffron strands if desired.
- Serve chilled and enjoy the delicate flavors of this Eggless Saffron Yogurt Mousse with Cardamom and Nuts.
Tips:
- Ensure that the yogurt is well-drained to achieve a thick consistency for the mousse.
- You can adjust the amount of honey depending on your sweetness preference.
- For a richer flavor, lightly toast the saffron strands before adding them to the mousse mixture.
This luxurious dessert is sure to impress your guests with its unique fusion of flavors and smooth, velvety texture. Perfect for any special occasion or as a treat after a festive meal!
