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Passionfruit Kalakand Mousse Cups


Yes, you read it right!! Passionfruit and Kalakand (cottage cheese milk fudge). It is an amazing combination that is sure to impress your friends and family. Like c’mon, I deserve a pat on the back don’t I? pleaseeee...lol! These mousse cups are next level and, I promise they are so so good that you’ll keep on wanting more. What's more, if you serve them at your dinner party, make sure you make double quantity as they will disappear very quickly.


Who thinks of summer as bright, airy and colourful? I definitely think of summer that way and want to make the most of it. This year, it felt like forever waiting for summer to arrive, but, finally it's here. When I went grocery shopping last week, I found passionfruit and immediately bought them (they are one of my favourite fruits). Originally, I was going to make my East African style passionfruit juice with them but I really needed (more like wanted) a beautiful and yummy dessert. For summertime I prefer light airy desserts and so I concocted this kalakand mousse, which is a perfect balance of all of that. I am going to admit that I indulge a lot during summertime, I am not the perfect beach body kinda person, yes I do workout but alongside I “NEED” to eat desserts.. He he!!


This dessert is very simple to make (simpler than you may think) and you can actually choose to either make the kalakand from scratch or purchase a few pieces from any Indian mithai (sweet) shops as a component of the dessert. If you love something which is not too sweet, than this one is for you. Every bite will give you hints of tart passionfruit which balances with the sweetness of white chocolate and the texture of delicious kalakand.


My inspiration for this dessert combination was to create something that speaks of summer in a unique way...a fusion of my East African and Indian roots. I am hoping when you guys make this, you love it. Please don’t forget to tag us on our instagram (#aliabakesto). I always look forward to creating beautiful desserts for you and to see your comments :)

Passionfruit Kalakand Mousse Cups

speaks summer, beautiful and delicious.


Serves: 8 portions | Calories*: 107 kcal


Passionfruit Mousse Ingredients:

  • 1/4 cup passionfruit puree

  • 1/4 cup melted white chocolate

  • 1/2 cup whipping cream

  • 1 tsp gelatine powder (or 1 tsp agar agar)

  • 2 tbsp water

Instructions:

  • In a bowl, add gelatine powder and the 2 tbps water (make sure its very cold). Stir and keep it aside so that it begins to bloom (about 5 mins).

  • In a mixing bowl, add the whipping cream and whip until firm peaks form and keep in the refrigerator.

  • Using the microwave, heat the bloomed gelatine mixture. You want the gelatine to dissolve and melt. About 5-10 seconds should do the trick (depending on wattage of your microwave).

  • Add the passionfruit puree and melted white chocolate to the gelatine mixture and stir well. Now, add this mixture to the whipping cream and gently fold until you get a homogeneous mixture.

  • Pour the mixture to fill half of small cups (I have used disposable dessert cups). Place the filled cups in the refrigerator to set for at least 6 hrs.

Kalakand Ingredients:

  • 1 cup paneer (cottage cheese), grated/crumbled

  • 1/4 cup condensed milk

  • 1/4 tsp cardamom powder

  • 1/2 tsp rose water

  • 2 tbsp slivered pistachios for garnish

  • 1/2 tbsp ghee for greasing the pan

Instructions:

  • Grease a non stick deep dish or plate with ghee and keep aside.

  • Heat the nonstick pan on medium heat and add the grated paneer and condensed milk, mix well using a spatula and stir continuously. After stirring for 5 minutes, you will notice the mixture will thicken.

  • Cook for 4 more minutes with continuous stirring.

  • Then add the cardamom powder and rose water. Mix well for 1 more minute and turn off the heat.

  • Quickly transfer the mixture to the greased dish and spread it evenly using a spatula (or back of a spoon). Add the slivered pistachios.

  • Let it cool down to room temperature for 2 hrs and then refrigerate it for another 2 hrs to set.

Assembly:

  • Take the kalakand out of the refrigerator and crumble or cut it into small pieces.

  • Add the cut/crumbled kalakand to the mousse cups after the mousse has set.

  • Voila...your dessert is ready to be served.

*Please note that the nutritional information on this site is only an approximate.

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