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Paan Mousse Recipe

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★★★★★

4.8 from 101 reviews

Paan Mousse is a delightful Indian-inspired dessert combining the unique flavors of paan leaves, rose petal preserve (gulkand), and creamy whipped cream. This light and aromatic mousse is layered with refreshing fennel and mint notes, making it a perfect chilled treat for special occasions or a refreshing finish to any meal.

Ingredients

Scale

Main 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)

For Garnishing

  • Candied fennel
  • Tutti frutti
  • Gulkand (to serve, optional)

Instructions

  1. Make the paan paste: Add paan leaves, fennel seeds, gulkand, rose water, and 1/2 cup heavy cream to a high-speed blender. Blend for 30 to 60 seconds until smooth and well combined into a paste.
  2. Chill the paan paste and equipment: Transfer the paan paste to a bowl and refrigerate for 20 to 30 minutes. At the same time, chill the steel bowl of your stand mixer and the wire whisk attachment for the same duration.
  3. Prepare the whipped cream: Add the remaining 1 & 1/4 cups of heavy cream, powdered sugar, peppermint extract, and green food color (if using) to the chilled steel bowl. Using the wire whisk attachment, beat the cream until soft peaks form, similar to a shaving cream consistency. Avoid whipping to stiff peaks.
  4. Beat paan paste: Transfer the whipped cream to another bowl. Using the same chilled steel bowl, beat the chilled paan paste for 30 seconds with the wire whisk attachment to loosen it.
  5. Fold whipped cream into paan paste: Gradually fold the whipped cream into the paan mixture in parts, using a spatula and moving in one direction. Be gentle to retain the airiness and avoid deflating the mixture.
  6. Assemble the mousse: In small serving glasses (2 to 3 oz), sprinkle a few tutti frutti at the bottom. Optionally, add 1/2 teaspoon of gulkand for extra sweetness.
  7. Fill and garnish: Using a piping bag or spoon, fill the glasses with the paan mousse. Garnish generously with candied fennel and additional tutti frutti.
  8. Chill and serve: Refrigerate the assembled mousse for 15 to 20 minutes before serving to enhance the flavors and texture.

Notes

  • Use fresh paan leaves for the best flavor and fragrance.
  • Do not over-whip the cream to stiff peaks; soft peaks maintain the mousse’s light texture.
  • The green food color is optional and mainly for visual appeal.
  • You can skip adding gulkand at the bottom of the glass if you prefer a lighter sweetness.
  • Serve chilled to enjoy the refreshing taste fully.
  • Use small serving glasses to enhance presentation and portion control.

Keywords: Paan mousse, Indian dessert, gulkand mousse, rose petal preserve dessert, paan flavored mousse, no-bake dessert, creamy mousse, Indian sweets

Find it online: https://kitchenbyclara.com/paan-mousse-recipe/