Gulabjamun & Saffron cheesecake mousse jars with cashew praline
Ultimate fusion dessert to make festival of colors Holi even more special! It's easy to make, quick, aromatic and tastes divine. Saffron cheesecake mousse is so delicious and balances sweetness of gulabjamuns perfectly .Cashew praline provides a beautiful caramel-y crunch and makes this dessert even more delectable.
|2 tablespoon/s (tbsp)
|0.5 teaspoon/s (tsp)
|1 teaspoon/s (tsp)
|Non-Dairy whipping cream or Heavy cream
Serving size: Makes 3 jars
Saffron cheesecake mousse
Make whipped cream by whisking chilled dairy or non-dairy whipping cream with the help of electric beater. Whisk till soft but stable peaks form.
Next, take cream cheese in a bowl and whisk till soft.
Add soaked saffron along with milk and whisk again.
Now very gently fold whipped cream into cream cheese mixture by adding 3 portions of whipped cream. Your cheesecake mousse is ready and refrigerate it.( Don’t be vigorous while mixing whipped cream otherwise air will escape)
Take a steel plate or baking tray and grease with oil. Keep this aside.
To make caramel, add ½ cup sugar in a small pan/saucer and cook on low heat till golden in colour and turn off gas.( Don’t stir the sugar with the spoon). Just move the pan around with your hand if required.
Add ½ cup cashews and quickly mix to coat all cashews with caramel.
Spread this hot caramel cashews on oiled tray and leave aside to cool down for 10-15 minutes.
Once it comes to room temp, break with your hands and roughly crush in pestle and mortar.
Store this in an air-tight container for garnish.
Take a glass jar, cut 2 gulab jamuns into halves and then add these pieces at the bottom.
Now spoon cheesecake mousse over these gulabjamuns.
Take 1 more gulab jamun and cut into half and place these pieces over cheesecake mousse.
Again spoon some cheesecake mousse over.
Finish with a generous sprinkle of cashew praline and garnish with a praline piece at the side.
Add some dried rose petals and dried-fruits too.
1. Do not touch touch caramel with your fingers at any point since it is very hot and your fingers might burn. 2. Use hung curd ( strained for 7-8 hours) if you don’t have access to cream cheese. It will taste similar and will be like shrikhand mousse. 3. Mix of dried fruits like almonds, walnuts, cashews can also be used instaed of only cashews.