Ingredients

6-7 large paan leaves (20-22 grams)

1 & 1/4 teaspoon fennel seeds

1/3 cup gulkand (60 grams, rose petal preserve)

1 tablespoon + 1/2 teaspoon rose water

1/2 cup heavy cream (4 oz / 120 ml)

1 & 1/4 cup heavy cream (10 oz / 300 ml)

2 & 1/2 tablespoons powdered sugar (confectioners sugar/icing sugar)

Few drops peppermint extract

Green food color (optional)

Candied fennel, tutti frutti (for garnishing)

Gulkand (to serve, optional)

Instructions

Step 1: Make the paan paste by adding paan leaves, fennel seeds, gulkand, rose water, and 1/2 cup heavy cream into a high-speed blender. Blend for 30 to 60 seconds until smooth and well combined.

Step 2: Transfer the paan paste to a bowl and chill it in the refrigerator for 20 to 30 minutes. Also chill the steel bowl and wire whisk attachment of your stand mixer for the same amount of time.

Step 3: Pour 1 & 1/4 cup heavy cream into the chilled steel bowl of the stand mixer. Add powdered sugar, a few drops of peppermint extract, and green food color if using.

Step 4: Whip the cream using the wire whisk until it just begins to form soft peaks, similar to shaving cream consistency. Avoid whipping to stiff peaks. Transfer the whipped cream to a separate bowl.

Step 5: Place the chilled paan paste in the steel bowl and beat it for 30 seconds. Then, gently fold the whipped cream into the paan paste in batches, folding carefully to maintain airiness without over-mixing.

Step 6: Prepare serving glasses (2 to 3 oz recommended). Sprinkle a few tutti frutti at the bottom. Optionally, add 1/2 teaspoon of gulkand for extra sweetness.

Step 7: Fill the glasses with the mousse using a piping bag or spoon. Garnish with candied fennel and more tutti frutti if desired. Chill for 15 to 20 minutes before serving.

Tips & Variations

Use fresh paan leaves for the best flavor, and ensure they are thoroughly washed before blending.

Adjust the amount of gulkand based on your preferred sweetness level; skip it at the bottom for a lighter dessert.

If you don’t have green food color, the mousse will still taste delicious without it.

For a more intense mint flavor, add a couple more drops of peppermint extract but do this cautiously to avoid overpowering the other flavors.

FAQs

Can I make paan mousse without a stand mixer?

Yes, you can whip the cream using a hand mixer or by hand with a whisk, but it will require more effort and time to achieve the soft peak consistency.

What can I substitute for gulkand if I can’t find it?

If gulkand is unavailable, you can use rose syrup or a small amount of rose-flavored jam as a substitute, though the flavor will be less authentic and slightly lighter.