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Phalsa And Raspberry Bomb Recipe
Phalsa and raspberry bomb is a special dessert recipe that is created by Chef Anand Panwar. Here is a detailed step-by-step description on how to make the phalsa and raspberry bomb.
Resembling black currents, phalsas are also small berries that are enjoyed and consumed by a very small portion of the Indian household. Available only during the summer months, phalsa is one of the very refreshing and healthy fruits that surely needs a lot of advertisement as compared to the other berries.
They are basically found in North India and there are a variety of dishes that can be made from this fruit. Apart from having it as it is, it can be used to make a dessert Phalsa and raspberry bomb out of it.
Chef Anand Panwar had given us an exclusive dessert recipe with a detailed step-by-step procedure on how to make phalsa and raspberry bomb.
Recipe By: Chef Anand Panwar
Recipe Type: Dessert
Serves: 2
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Fresh phalsa puree - 300 g (approx 2½ cups)
For Raspberry Mousse:
Raspberry puree - 100 g
Mascarpone cheese - 100 g
Egg yolk - 2
Sugar - 2 cups
Milk - 1½ cups
Elle and vire cream - 1½ cup
Gelatin - 1 golden sheet
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1. Take a pan, pour 100 ml milk and boil it. Once the milk boils, let it be on a low flame.
2. Take another bowl, mix egg yolk and sugar separately in it.
3. Add the above mixture to the boiling milk and whisk quickly.
4. Keep on stirring till the mixture becomes thick.
5. Once it becomes thick, keep it aside and let it cool for some time.
6. Soak the golden gelatin sheet for a while.
7. Now, add the soaked Gelatin sheet in the above thick mixture and mix it well.
8. Next, take a whipping bowl. In it, mix whipping cream and cheese well till it becomes soft.
9. Keep the cream and cheese mix aside for a while.
10. Once the egg mixture reaches the room temperature, add the soft and creamy cheese cream mixture to it.
11. Finally, add the raspberry puree to the above mixture as the final step.
12. Now, pour the mixture into a sphere mould. Let the quantity be a little less.
13. Now, add a layer of the phalsa puree in a sufficient quantity and let it set.
14. Once the mousse is set, de-mould it and garnish with red glaze.
15. A lip-smacking dessert is ready.
- 1. Pour the mousse mixture only to one-third of the mould. The rest will be filled with the phalsa puree.
- Serving size - 1 bomb
- Calories - 647 cal
- Fat - 42 g
- Protein - 41 g
- Carbohydrates - 25 g
- Sugar - 3 g
- Dietary fibre - 2 g
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