GINGERBREAD RASMALAI MOUSSE
Ingredients
8 pieces of nanak rasmalai
1 + 1/2 cups heavy whipping cream, chilled
4 tablespoons powdered sugar (adjust to taste)
1/2 cup rasmalai syrup
For Layering Mousse
10 ginger snaps, crushed
1/4 cup chopped walnuts (for garnish)
Gingerbread spices:
Ground cinnamon: 1/2 teaspoon
Ground ginger: 1/4 teaspoon
Ground nutmeg: 1/8 teaspoon
Ground cloves: 1/8 teaspoon
METHOD TO PREPARE
In a large bowl, combine the chilled whipping cream, ground spices and powdered sugar.
Beat with an electric mixer until soft peaks form.
Add the rasmalai syrup to the whipped cream. Gently beat the mixture until well combined.
Spoon 1-2 tablespoon of ginger snap crumbles into serving glasses or bowls. Level the tops with a spatula.
Pipe or spoon whipped cream mixture. Top with 2 pieces of rasmalai.
Cover and refrigerate for at least 2 hours to allow the flavors to meld and the mousse to set.
Before serving,add a dash of ginger bread spices and sprinkle chopped walnuts on top.
