Paan (Betel Leaf) Mousse
During our stay in Chandigarh, we had been to the Punjab Grill restaurant. After the meal, we were served Paan shots. I loved the taste of it and thought of trying my hand at it some time later. It had totally slipped off my mind, till I came across a review about Punjab Grill. I had some Homemade Gulkhand in stock. So after getting the betel leaves, I started off with my experiment. Along the way, I decided to change the track and make a mousse instead of the shots.
On tasting, D was of the opinion that it required more paan flavour, whereas I felt it was just right, with the subtle flavour of Paan. Those who like to have a stronger Paan flavour may add more leaves to suit your taste. If you are using sweetened whipping cream, you may omit the sugar.
Paan (Betel Leaf) Mousse
Ingredients
- 1 cup Paneer Crumbled fresh
- 2 cherries Glazed chopped
- 1 cup Whipping cream
- 2 tablespoons Caster sugar (or more)
Instructions
- Chill the cream, beater and bowl in the freezer for 30 minutes.
- Chop the betel leaves and put into grinder along with gulkhand and cherries.
- Grind to a smooth fine paste.
- Add the crumbled paneer.
- Grind so that the paneer has mixed well with the paan. Keep aside.
- Take the cream in the bowl.
- Beat to form soft peaks.
- Add sugar, a little at a time.
- Beat to form stiff peaks.
- Carefully fold the betel leaf paste and colour(if using) into the whipped cream, till well incorporated.
- Pour into ramekins or bowls.
- Place in the refrigerator.
- Served chilled.