From boondi & gulkand chocolate mousse to thandai pannacotta, recipes to make your Holi celebrations extra tasty

The festival of colours is almost here, and these recipes by Chef Prem K Pogakula, Executive Sous Chef at The Imperial hotel are sure to wow your guests.

Boondi, gulkand chocolate mousse in betel leaf

Ingredients

" 180 g white chocolate, coarsely chopped
" 360 ml heavy cream, cold
" 100gms Sweetend boondhi
" 15 nos-Betel leaf
" 30gms gulkand

Method

" Place white chocolate in a large heat-proof bowl. Add ? cup heavy cream and microwave until melted and smooth, stirring in between. Allow it to cool for 10 minutes or until the mixture reaches room temperature.
" Whisk the rest of the heavy cream until soft peaks form. Add 2 tablespoons whipped cream, gulkand to the white chocolate mixture and whisk until smooth.
" Add half of the remaining whipped cream and fold gently until combined. Add the remaining whipped cream and fold until combined and smooth.
" Now transfer the mixture in to a piping bag
" Make betel leaf cones and pipe the mixture in to it and keep in refrigerate to set
" Now top with boondi and serve cold.


Masala Thandai Pannacotta



Ingredients

" 1 envelope unflavored gelatin (about 1 tablespoon)
" 2 tablespoons cold water
" 250ml cups heavy cream
" 80ml cup sugar
" 90gms Thandai paste

Method

" In a saucepan sprinkle gelatin over water and let it stand for about 1 minute, to soften.
" Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
" In a large saucepan bring cream and sugar just to a boil over moderately high heat while stirring it.
" Remove pan from heat and stir in gelatin mixture and Thandai paste.
" Divide cream mixture among cups and cool to room temperature
" Once set garnish it with saffron rabri and almond flakes