Banana Bread Ras Malai Mousse

5 from 2 votes

When Banana Bread Pudding meets Ras Malai, and this is how Banana Bread Ras Malai Mousse was born. A tale of two desserts! This dessert is a delicious twist on two classics, you'll win both the western and eastern palettes.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Indian, Indian Fusion

Servings: servings

Author: Nisha Kapur

Ingredients

for liquid ras malai

2 cups whole milk organic grass-fed
2 pinches of saffron
1 tbsp cashews chopped
1 tbsp almonds chopped
3 tbsp sugar
1/2 tsp ground cardamom

for whipped cream

1 cup heavy whipping cream or heavy cream

make ras malai mousse

prepared whipped cream
1 cup ras malai liquid divided
few strands saffron
1/2 tbsp sugar more or less if need be

to layer

2 nilla wafers at the bottom
3 banana slices
1 large spoonful of ras malai mousse more or less
2 nilla wafers
3-4 banana slices
1 large spoonful of ras malai mousse more or less

Instructions

Prepare the liquid part of the Ras Malai

Begin by heating whole milk on medium heat in a nonstick pot. I love Ballarini PFOA-FREE.
The milk should be boiling 5 minutes later.
At this time add a few strands of saffron. Stir and cook for 5 minutes.
In the meantime, chop almonds and cashews.
Add the almonds and cashews to the milk.
Stir and gently scrape the sides of the pan to ensure the 'malai' cream is not wasted.
Immediately add sugar. I added 3 tbsp which was enough for me, you can add a little more if you wish. Boil for 5 minutes.
Stir occasionally. Notice little bits of 'malai' forming in the milk. Allow this mixture to thicken up for another 5 minutes.
Add ground cardamom.
Stir. Notice the milk mixture has reduced to half. Scrape the sides to make sure none of the malai is wasted.
Transfer Ras Malai mixture to a bowl. Let it cool for 30 minutes, then place into the fridge for at least 1 hour.

Prepare the Whipped Cream

Place the mixing bowl into the refrigerator for 30 minutes before starting. Add cold heavy whipping cream to the cold mixing bowl.
Using an electric mixer, beat the whipping cream on low-medium speed, and slowly increase. This is what you should have 2 minutes later.
Two minutes later you'll notice the cream mixture starting to thicken up.
Another minute or two later, you should have whipped cream. Make sure stiff peaks have formed. DO NOT OVERMIX ELSE YOU WILL END UP WITH BUTTER.

Blend it all - Make Ras Malai Mousse

Add 1/2 cup of the ras malai mixture to the whipped cream.
Beat with an electric mixer for a minute max.
Add another 1/2 cup of the ras malai mixture. There should be no more mixture left or very little leftover.
Beat for another minute ensuring the mousse stays light and airy, but does not turn into butter.
Add a few strands of saffron for color and flavor.
I also added 1/2 tbsp of sugar for a little more sweetness, you can add none or a little more.
Mix well. This is the desired texture. It should look like whipped mousse, not super light like whipped cream, but slightly thick and creamy.
This is Ras Malai Mousse (without the banana bread part). You can serve as is.

Assemble

You'll need Nilla Wafers and a banana that is not too ripe.
Slice the banana into quarter-inch slices.
Line up your dessert cups.
Place 2 nilla wafers at the bottom.
Followed by 3 banana slices.
Top with a big spoonful of the ras malai mousse.
Place 2 more nilla wafers over the mousse.
Add 3-4 banana slices.
Top with more mousse.
Cover with plastic wrap and place the Banana Bread Ras Malai Mousse in the fridge for at least 6 hours before eating.

Garnish

Garnish with crumbs of Nilla Wafers, a sliced banana, and vrak (Indian silver foil). Place in the fridge until the mousse thickens up some more. Serve cold!

Nutrition