Indian Fusion Mousse

Recipe created by Chef Surender Sharma

The best king of fusion is here for you to add to your festive menus!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Ivory Whipped Cream 250 g
Dark Chocolate 120 g
Unsalted Butter 25 g
Gulab Jamun 2 pieces
Gulkand 10 g
Gelatin/Agar-Agar 5 g


  1. Whip the cream to soft peaks
  2. Put the chopped chocolate and butter on double boiler with hot water, stirring frequently until smooth
  3. Gently stir one third of the whipping cream to chocolate mixture (which we made ). It will give us thin and loosen mixture .
  4. Fold in the remaining whipping cream
  5. Add the Gulkand into it
  6. Soak gelatin in cold water for some time and then bring it to boil/ microwave it.
  7. Fold it in the mousse mixture
  8. Cut the sponge into thin layers for the base
  9. Set it in ring or serving dish
  10. Pipe the mousse till 1/3
  11. Layer the thin slice gulab jamun into it
  12. Pipe the rest of mousse
  13. Chill mould/dish at least for 8 hours
  14. Glaze the dessert, garnish it and serve accordingly