Chikoo Mousse

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Besan ladoo with nuts, Best Soya Gujiya in Hindi, Easy Suji Nariyal Ladoo in Hindi

Rate This Recipe
5

Ingredients

How to Make Chikoo Mousse

  • Place a pudding bowl in the refrigerator (A mousse will set fast in a chilled bowl, to yield a uniform spongy texture).
  • Soak gelatin in 2 tbsp of water.
  • Beat the yolks with 3/4 cup sugar till light and creamy. Mix corn flour with milk and pour over the egg yolks. Mix well and cook and stir on a low flame till the custard begins to boil (avoid over cooking).
  • Dissolve the gelatin over a low flame (avoid boiling) and add to the custard. Add essence and allow to cool.
  • Mix the Chikoo pulp with the custard.
  • Whip the cream over a bowl of ice till thick. Reserve one and a half cup of whipped cream for topping. Gently mix the rest with the Chikoo custard.
  • Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition. Gently fold the whites into the above mixture. Pour in the chilled pudding bowl and leave in the refrigerator to set.
  • Serve decorated with the reserved cream and Chikoo slices.