Description
An irresistible no-bake Pan Gulkand Trifle that layers creamy betel leaf mousse with sweet rose petal jam and a crunchy fennel seed mixture. This Indian fusion dessert is easy to assemble and perfect for impressing guests.
Ingredients
- For the Cake Base: 115 grams Unsalted Butter, 115 grams Caster Sugar, 2 Eggs or egg substitute, 100 grams All-Purpose Flour, 10 grams Cornflour, 1.5 tsp Baking Powder, 0.25 tsp Salt
- For the Mousse: 100 grams Betel Leaves, 100 ml Full-Fat Milk, 100 ml Liquid Whipping Cream, 200 grams White Chocolate, 6 grams Gelatin Powder, 250 ml Additional Liquid Whipping Cream
- For the Layers: 100 grams Gulkand, 50 grams Mukhwas, 50 grams Sweet Fennel Seeds, 200 grams White Chocolate for shell
Instructions
- Preheat your oven to 170°C (340°F).
- In a large bowl, blend together all-purpose flour, cornflour, baking powder, and salt.
- In a separate mixing bowl, cream together unsalted butter and caster sugar until light and fluffy.
- Incorporate the eggs (or substitute) and vanilla essence, mixing until well incorporated.
- Gently fold the dry mixture into the wet ingredients without overmixing.
- Pour the batter into a greased baking tray and bake for approximately 15 minutes or until golden. Allow it to cool completely, then cut into rounds.
- Blend the fresh betel leaves into a fine paste, heat with milk and cream, then strain to remove fibers.
- Mix this with melted white chocolate and bloomed gelatin to create a smooth mousse.
- Whip the remaining cream until soft peaks form, then gently fold it into the chocolate mixture.
- Layer the mousse in individual molds, add gulkand, and top with another layer of mousse.
- Press in the cake rounds on top, and freeze the assembled trifles for 4-6 hours.
- Melt additional white chocolate and briefly dip the mousse cakes in it, letting them set.
- Optional: Decorate with crushed nuts or a cherry before serving.
Notes
- Use fresh betel leaves and high-quality white chocolate for the best flavor.
- Ensure gelatin is bloomed in cold water before adding it to the mousse mixture.
- Whip cream to soft peaks before folding into the mousse for an airy texture.
- Allow the trifle to chill completely in the freezer for optimal texture.
- Store assembled trifles in an airtight container in the refrigerator for up to 3 days.
- Unassembled trifles can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
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