Chocolate Rasmalai Terrine

Constantly torn between your love for Indian mithais and luscious chocolate treats? Here is a recipe that tackles both these cravings brilliantly. Alternate layers of spongy rasmalai and a creamy chocolaty mousse set in a mould, refrigerated and cut into perfect slices. This deliciousness is result of the love affair between a dessert and a mithai! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 21 Dec 2017 in Recipes Course

New Update

Main Ingredients	Dark chocolate, Rasmalai
Cuisine	Fusion, , , ,
Course	Desserts
Prep Time	3-3.30 hour
Cook time	0-5 minutes
Serve	4
Taste	Sweet
Level of Cooking	Easy
Others	Veg

Ingredients list for Chocolate Rasmalai Terrine

200 grams Dark chocolate roughly chopped
6-8 Rasmalai
1 tablespoon Gelatin
¼ cup White wine
+ for dusting Icing sugar 2 teaspoons
2 tablespoons Double cream
1 cup Whipped cream
for greasing Olive oil

Method

Put chocolate in a microwave bowl and melt in the microwave. Remove from oven, mix till smooth and cool down to room temperature.
Mix together gelatin, white wine, icing sugar and double cream in a non-stick pan. Place the pan on heat and stir till gelatin melts.
Mix together whipped cream and melted chocolate. Add the gelatin mixture and mix well.
Grease a rectangular mould with some olive oil and dust with some icing sugar.
Pour some of the chocolate mixture in the mould and level it out. Top with the rasmalais and pour the remaining chocolate mixture on top. Freeze for three hours.
Slice and serve.

#Dark chocolate #Double cream #Gelatin #Icing sugar #Olive oil #Rasmalai #Whipped cream #White wine