Recipe Amrakhand Mousse & Besan Laddoo Towers

By&nbspRachel Goenka, Ceo & Founder of The Chocolate Spoon  

Ingredients

Besan laddoo 500g

Unsalted butter 50g

White chocolate 100g

Mousse

Amrakhand 600g

Whipped cream 100g

Gelatin 1 tsp

Warm water 20 ml

Garnish

Fresh raspberries 200g

Method

1. Crush the besan laddoo to a crumble using a rolling pin. Add the unsalted butter and mix well. 

2. Place the mixture between two sheets of baking paper. Roll the crumble into a thin layer and refrigerate for 20 to 25 minutes.

3. Melt the white chocolate over a double boiler and set it aside.

4. Take the rolled laddoo out of the fridge and cut it into discs using a 3-inch round cutter. You will need 18 discs.

5. Using a pastry brush, spread a thin layer of melted white chocolate on one side of the discs. Refrigerate the chocolate-covered discs for 30 minutes.

6. Melt the gelatin in warm water, and set aside.

7. Scoop the amrakhand into a mixing bowl. Loosen it by adding a spoonful of whipped cream.

8. Gently fold the rest of the whipped cream into the amrakhand and add the gelatin. Give it a quick stir to incorporate the gelatin evenly. (Too much whisking will knock the air out of the whipped cream.)

9. Transfer the mousse into a piping bag fitted with a roun nozzle.

10. To layer the towers, take a besan disc (white chocolate side down) and pipe peaks of mousse. Place another besan disc on top and repeat the layers.You need3 layers each of disc and mousse.

11. Set in the fridge for an hour. Garnish with fresh raspberries or mixed berries and serve.