Banana Bread Ras Malai Mousse
Servings: 8 servings
Calories: 299 kcal
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.
for liquid ras malai 2 cups whole milk organic grass-fed 2 pinches of saffron 1 tablespoon cashews chopped 1 tablespoon almonds chopped 3 tablespoon sugar ½ teaspoon 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 ½ tablespoon 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
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 tablespoon 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 ½ cup of the ras malai mixture to the whipped cream.
Beat with an electric mixer for a minute max.
Add another ½ 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 ½ tablespoon 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.
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.
Calories: 299 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 47 mg | Sodium: 135 mg | Potassium: 199 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 547 IU | Vitamin C: 2 mg | Calcium: 94 mg | Iron: 1 mg