Irish Whisky Cream-Infused Rasgulla Pudding: Unique Dessert To Make At Home
Experimenting with traditional Indian desserts can bring out new textures and elements with a modernised taste. If you are someone who prefers rasgulla and pudding but can't decide which to pair for your menu. Then, you can make a combination of these two desserts as an individual dish.
Rasgulla is a sweet syrup-soaked dumpling ball of chhena dough. It is either soaked in sugar syrup or jaggery syrup known as chashni. This sweet has many variants, namely gur rasgulla, kamalabhog, baked rasgulla and more.
On the other hand, pudding is a milk-based dish with a custard-like consistency, sweet flavour, and creamy texture. Get to know about a unique recipe, rasgulla pudding, made with a twist of Irish cream by Kirti Bhoutika.
How To Make Rasgulla Pudding? Step-By-Step Guide
Ingredients
For the cream
180 ml mascarpone cheese
90 ml whipped cream
25 ml castor sugar syrup
5 ml vanilla extract
For the pudding
12 rasgullas (syrup squeezed out)
30 ml Baileys Irish cream
Cocoa powder to dust
Chocolate shavings for garnish
Method
First, get the cream mixture ready. 90 ml of whipped cream and 180 ml of mascarpone cheese should be combined in a mixing dish. Pour in 5 ml of vanilla essence and 25 ml of sugar syrup. Gently incorporate everything together with a spatula until the mixture is light and smooth. To keep the texture airy and creamy, don't overmix. Put the mixture in the fridge for ten minutes to help the flavours meld and produce a more balanced taste.
Then, gently squeeze out the extra syrup to make the rasgullas. This step is crucial to avoid too much sweetness and to ensure they appropriately absorb the other flavours. Place them on a small plate and cover them with 30 ml of Baileys Irish cream. Give them a few minutes to sit so the whisky-infused liqueur may absorb and improve their texture while subtly enhancing their flavour.
Place the soaked rasgullas on a serving dish to assemble the pudding. Cover them completely by spreading an even layer of the prepared mascarpone cream on top. For an ideal presentation, use a spatula to smooth the surface. Using a fine sieve, lightly dust the top with cocoa powder to add a velvety texture and balance the sweetness.
Add some chocolate shavings as a finishing touch to provide even more richness to the dish. Before serving, let the custard set for at least half an hour so that the tastes can blend. For a sophisticated presentation, serve in individual dessert cups or a shallow glass dish.
The recipe can also be tried with different types of rasgulla without any substitution or addition. One can also top a little bit of rasgulla cash over the pudding for more sweetness.
Drink Responsibly. This communication is for audiences above the age of 25.
