Go Back
+ servings
Print

Carrot Fudge & White Chocolate Mousse - And a special offer from Invin Jewellery

A dessert that pairs the intense, moreish flavors of a traditional Indian carrot fudge dessert (gajar halwa) with a more restrained, elegant saffron white chocolate mousse.
Course Dessert
Cuisine Indian-European
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 -10
Author Caramel Tinted Life

Ingredients

  • To make 8-10 servings:
  • For the Gajar Halwa:
  • 8 medium to large carrots finely grated (you could also use your food processor to finely shred them)
  • 1 can sweetened condensed milk
  • 125 g or 8 tbs butter
  • ¾ cup chopped almonds
  • ¾ cup raisins
  • A few strands of saffron
  • 1 tsp cardamom powder
  • For the White Chocolate Saffron Mousse:
  • 4 egg yolks
  • A few strands of saffron
  • 1/4 cup sugar
  • 1 cup heave cream 35% fat content
  • 100 grams chopped white chocolate of white chocolate chips
  • 1 1/2 cups cups heavy cream 35% fat content
  • Chopped pistachios for garnishing

Instructions

  • To make the Carrot Fudge:
  • Sauté the grated carrots with butter in a heavy-bottomed pan for around 10 minutes.
  • You could either transfer the carrots to a slow cooker if you have one, or continue cooking in the pan on low heat.
  • Add saffron, powdered cardamom, condensed milk, chopped almonds, and raisins. If you are using a slow cooker, cook for 4 hours on low heat. If you are cooking on the stove-top, continue cooking on low heat for 3 to 4 hours, stirring every 20 minutes or so.
  • Once the carrots have been reduced to a fudge-like consistency, turn off the heat.
  • While the carrots have been slow-cooking, prepare the mousse.
  • To make the Saffron White Chocolate Mousse:
  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup of whipping cream in a pan with high sides over medium heat just until hot.
  • Gradually stir half of the cream into the egg yolk mixture, then stir this mixture back into the hot cream in the saucepan.
  • Add the strands of saffron and cook over low heat about 5 minutes, stirring constantly, until mixture thickens. Make sure the mixture doesn't boil.
  • Stir in the chopped white chocolate and continue to cook until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat the remaining 1 1/2 cups whipping cream in chilled medium bowl with electric mixer (hand-help or stand-mixer) on high speed until stiff.
  • Fold the refrigerated mixture into the whipped cream, until well combined.
  • To serve, spoon the carrot fudge mixture into parfait glasses. Using a piping bag, pipe the mousse over the carrot fudge. Garnish with shopped pistachios.
  • This dessert is served best cold, so you could prepare the parfait glasses n advance and let them chill at least a hour before you serve them.