Ingredients with Measurements:
- 250g Kancha Golla (Bengali sweet made from chhana)
- 1 cup heavy cream
- 1/2 cup condensed milk
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 2 tbsp water
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Mousse cups or glasses
Step-by-step instructions:
1. In a mixing bowl, crumble the Kancha Golla into small pieces using your hands or a fork.
2. In a separate bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes to bloom.
3. In a saucepan, heat the milk and condensed milk over medium heat until it starts to simmer.
4. Add the bloomed gelatin to the milk mixture and stir until it dissolves completely.
5. Pour the milk mixture over the crumbled Kancha Golla and mix well.
6. Using an electric mixer, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the Kancha Golla mixture until well combined.
8. Add the vanilla extract and mix again.
9. Pour the mousse mixture into individual mousse cups or glasses.
10. Chill in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 100mg
Total carbohydrates: 35g
Dietary fiber: 0g
Sugar: 32g
Protein: 7g
Substitutions for ingredients:
- Kancha Golla can be substituted with any other Bengali sweet made from chhana, such as Rasgulla or Sandesh.
- Gelatin powder can be substituted with agar-agar powder for a vegetarian version.
Variations:
- Add chopped nuts or dried fruits to the mousse mixture for added texture.
- Top the mousse with whipped cream and more crumbled Kancha Golla before serving.
Tips and tricks:
- Make sure the gelatin is completely dissolved in the milk mixture before adding it to the Kancha Golla.
- Use a gentle hand when folding in the whipped cream to avoid deflating it.
- Chill the mousse for at least 2 hours to ensure it sets properly.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the mousse as it will lose its texture and become runny.
Presentation ideas:
Serve the mousse in individual mousse cups or glasses and top with whipped cream and crumbled Kancha Golla.
Garnishes:
Garnish with fresh fruits or chocolate shavings.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with Bengali sweets such as Rasgulla or Sandesh.
Troubleshooting advice:
- If the mousse is too runny, chill it for a longer period of time.
- If the mousse is too thick, add a splash of milk and mix well.
Food safety advice:
Make sure to use fresh and clean ingredients and store the mousse in the refrigerator at all times.
Food history:
Kancha Golla is a popular Bengali sweet made from chhana, which is curdled milk. It is believed to have originated in the Indian state of West Bengal.
Flavor profiles:
The mousse has a creamy and sweet flavor with a hint of vanilla.
Serving suggestions:
Serve the mousse as a dessert after a Bengali meal or as a sweet treat on its own.
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Region: Indian