When two holiday classics collide, magic happens! 🎄✨ Our Gingerbread Rasmalai Mousse combines the cozy spice of gingerbread with the creamy, indulgent flavor of Rasmalai, creating a dessert that's as festive as it is delicious. 😋🍰 This mousse is the perfect way to treat yourself and your loved ones this holiday season—light, fluffy, and packed with flavor! 💖🎅🏼
#nanakfoods #holidaydesserts #festiveflavors #sweetfusion #gingerbreadlovers #moussemagic #wintertreats #christmasdessert #seasonalsweets #foodiedelights #dessertgoals #foodstagram #foodieheaven #indulgeintheseason #gingerbreadlovers #rasmalai #merryandbright #dessertlover #sweettooth #festivevibes Recipe for Gingerbread Rasmalai mousse Ingredients: ● 8 pieces nanak rasmalai pieces ● 1 + 1/2 cups heavy whipping cream, chilled ● 4 tablespoon 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 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.