Kulfi Mousse Cake

This Kulfi Mousse Cake is made with a super creamy and delicious Kulfi mousse with homemade Kulfi and a soft vanilla cake that pairs together deliciously. The crunchy white chocolate and nuts topping gives your childhood favorite a modern twist. It’s simple to make and will definitely be a showstopper at your next party.

Almost every South Asian has core memories attached to Kulfi. It has been one of our favorite desserts for decades now, and it’s not going away anytime soon.

There are hundreds of ways to enjoy Kulfi – some people enjoy it with rose syrup and flood (a sweet rice-noodle like delicacy), some people like to flavor Kulfi with mangoes, lychees, nuts, and more, and some (like me), like it simple as it is. I have always enjoyed a plain stick of Kulfi on it’s own more than anything else.

I remember when I used to visit Lucknow, India as a kid; we used to stay at my aunt’s place and a shopkeeper with a mobile stall (traditionally known as a “thela” ) used to come to our doorstep everyday screaming “MATKA KULFI” on top of his voice. Match Kulfi is a special type of Kulfi that’s set in a claypot which makes the flavor even better. We would run to the doorstep on his call, and he would make four slices in each match, stick popsicle sticks in each slice, pull it out and hand each one to us. It’s one of those core memories I can never forget.

While nothing can beat a classic, nostalgic Kulfi on a stick, I wanted to reimagine the dessert in a modern way. I felt like a mousse would be the only way to give justice to Kulfi as it resembles the creamy, soft texture of a traditional Kulfi.

This cake starts with a super soft vanilla cake at the bottom, and is topped with a thin layer of our homemade Kulfi, and topped with our silky and creamy white chocolate and Kulfi mousse. To finish it off, the mousse cake is topped with a crunchy layer of white chocolate and nuts. The cake is filled with delicious flavors and textures that’ll remind you of your childhood.

And while it may seem like a complicated desserts, it’s pretty simple to make. All four components are very simple – the vanilla cake layer, homemade Kulfi, Kulfi mousse, and the chocolate topping. Let’s get unto the details the recipe

Love fusion desserts? Try out these recipes.

• Rooh Afza Milk Cake
• Masala Chai Tiramisu
• Parle G Chai Ice Cream Sandwiches

Vanilla Cake Layer

This vanilla cake layer is not only super simple to make, it also tastes super delicious. You know one of those simple, plain cake slices you get with a cup of tea? This is exactly that. Super soft and absolutely delicious.

Here’s how you can make the vanilla cake layer.

• Cream the softened butter and caster sugar on high speed until you have a pale and creamy mixture.
• Add the eggs and vanilla and whisk again until combined.
• In a separate bowl, mix the flour, baking powder, and salt, then add the dry ingredients into the batter and whisk until fully combined.
• Add the milk and whisk until you have a smooth, thick batter.
• Bake the cake in a thin layer using the same dish or pan you will be using to set the mousse cake (so that the cake is of the exact shape and size)

I prefer using a rectangle pastry frame to set the dessert, but you can use any cake pan or oven-safe dish that you like.

Homemade Kulfi

This homemade version of kulfi is pretty simple to make and tastes very similar to the original. It’s made with milk, sugar, and cream and comes together in 15-20 minutes.

Note: This is not an “authentic” Kulfi recipe, of course. But it’s simple to make and the flavor is almost the same. So don’t come at me!

Here’s how to make the Kulfi.

• In a heavy-bottomed pan, add full-fat milk and cook it down for 5-10 minutes on medium heat. Keep stirring so that the milk does not burn.
• Add the sugar and khoya (milk solids, if you can find them; you can skip if not). Mix until dissolved then let it cook for 5-10 minutes.
• In a separate bowl, mix the remaining milk with cornflour to form a slurry. Reduce the heat and add the slurry into the kulfi mix while stirring continuously, then add the cardamom powder and saffron and mix again. Let it cook for another 5 minutes until it thickens.
• Stir in the cream at the end, let it cook for another 1-2 min. Take it off the heat and let it cool down before using.

Kulfi Mousse

This Kulfi mousse is made with my go-to eggless mousse recipe with a white chocolate base. It’s one of the easiest things to make and turns out super delicious. All you need is the homemade Kulfi, milk, cream, white chocolate, and gelatin.

Here’s how to make the Kulfi mousse.

• Bloom the gelatin: Mix the gelatin powder with ice cold water and let it set in the fridge for 15-20 minutes.
• In a saucepan, add the milk, heavy whipping cream, and Kulfi mix and heat it until it almost starts boiling. Meanwhile, add the chopped white chocolate in a heat-proof bowl.
• Pour the hot cream over the chocolate, let it sit for a minute, then mix until the chocolate is completely melted and combined. While the mix is still hot, add the gelatin and mix again, then let it cool down.
• Meanwhile, whip the remaining heavy whipping cream to almost stiff peaks. Once the ganache has cooled down, pour it into the whipped cream while folding it gently with a silicon spatula until everything is properly combined. Make sure that the ganache is not warm at all or it will melt the cream. Also ensure that you’re folding it in slowly so that you don’t knock the air out of the cream.

Make the Kulfi mousse only when you are ready to assemble the dessert.

White Chocolate Shell

The dessert is finished with a crunchy white chocolate and nuts shell that reminds me of a kulfi bar dipped in white chocolate. The shell is super simple to make.

Here’s how to make it.

• Melt white chocolate in the microwave in 30-second increments, mixing each time. Once it’s completely melted, add the oil and mix again.
• Add any chopped nuts of your choice, I prefer pistachios or almonds.

Make sure to prepare the chocolate shell just before pouring so that it does not harden before you pour it on the mousse.

Assembly

You can make this mousse cake in any pan you like. I prefer using a rectangle pastry frame because I can remove the cake from it entirely, but you can also use a glass or steel dish to set it and serve it Tiramisu-style.

Either way, the assembly process will be the same. Here’s how to assemble the Kulfi mousse cake.

• Place the vanilla cake slice at the bottom and add a layer of the homemade Kulfi on top on it, spreading it around evenly.
• Pour the prepared Kulfi mousse on top and spread it across evenly. Let this chill for at least 4-6 hours until the mousse is set.
• Once the mousse is set, prepare the chocolate shell and pour it on top of the mousse. make sure the chocolate shell is not thick, you should have a very thin shell for that crunch effect.
• Let the chocolate shell set in the fridge for 30 minutes and enjoy.

If you are looking for a nostalgic desserts, you will love this recipe± It’s also the perfect make-ahead dessert for your next party.

Ready to go? Let’s get started!

PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.

Kulfi Mousse Cake

5 from 1 vote

A modern twist on a classic South Asian dessert. This Kulfi mousse cake is made with a soft vanilla layer and a creamy Kulfi mousse with a crispy white chocolate shell.

Servings 8 people

Prep Time 2 hours hrs

Cook Time 45 minutes mins

Chill Time 4 hours hrs

Total Time 6 hours hrs 45 minutes mins

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Equipment

• 7×7" square pastry frame, glass dish or steel pan
• Electric or stand mixer with whisk attachment
• Silicone spatula
• Heavy-bottom saucepan

Ingredients

  

Vanilla Cake

• 112 grams butter
• 112 grams caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 100 grams flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsps milk

Homemade Kulfi

• 360 ml full-fat milk
• 75 grams sugar
• 1 tablespoon khoya milk solids, optional
• 180 ml full-fat milk
• 9 grams cornstarch/cornflour
• 1/2 tsp caradmom powder
• Pinch of saffron
• 50 grams thick cream

Kulfi Mousse

• 70 ml liquid whipping cream
• 70 ml full-fat milk
• 150 grams homemade kulfi
• 6 grams gelatin powder
• 30 ml ice-cold water for blooming gelatin
• 200 grams white chocolate chopped
• 225 ml liquid whipping cream for whipping

White Chocolate Shell

• 200 grams white chocolate
• 20 ml neutral oil
• 60 grams nuts of your choice chopped

Instructions

 

Vanilla Cake

• Preheat the oven to 180 degrees Celsius and prepare the cake pan with butter and flour to ensure the cake does not stick while baking and comes out easily. Bake the cake in the shape and size as the dish you will be using to set the dessert to make the layering process easy.
• Add the butter and caster sugar in a bowl and whisk with an electric or stand mixer for 3-5 minutes until the mixture is pale and creamy.
  112 grams butter, 112 grams caster sugar
• Add the eggs and vanilla and mix on medium-high speed for 2-3 minutes until combined, then add the flour, baking powder, and salt, and mix again until you have a thick batter.
  2 eggs, 1 tsp vanilla essence, 100 grams flour, 1/2 tsp baking powder, 1/2 tsp salt
• Add the milk and mix again until combined. Transfer the batter to your prepared pan and bake for 20-25 minutes until a toothpick comes out clean from the center. Let the cake cool down before layering.
  2 tsps milk

Homemade Kulfi

• In a heavy-bottomed saucepan, add the milk and cook it on medium heat until it starts boiling, then cook for another five minutes. Keep stirring to make sure that the milk does not burn.
  360 ml full-fat milk
• Add the sugar and milk solids (if using) and mix until combined, then let it cook for another 5 minutes until it thickens.
  75 grams sugar, 1 tablespoon khoya
• In a separate bowl, mix the remaining milk and corn flour to form a slurry. Reduce the heat to low and gradually add the slurry into the pan while mixing continuously. Add the cardamom powder and saffron and mix until combined, then let it cook for 3-5 minutes until it thickens.
  180 ml full-fat milk, 9 grams cornstarch/cornflour, 1/2 tsp caradmom powder, Pinch of saffron
• Add the cream and mix again, then let is cook for another 2 minutes and take it off the heat. Let the Kulfi cool down before using.
  50 grams thick cream

Kulfi Mousse

• Bloom the gelatin – pour ice-cold water in a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.
  6 grams gelatin powder, 30 ml ice-cold water
• In a heat-proof bowl, add the white chocolate. Add the milk, whipping cream, and homemade kulfi to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.
  70 ml liquid whipping cream, 70 ml full-fat milk, 200 grams white chocolate, 150 grams homemade kulfi
• While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.
  225 ml liquid whipping cream
• Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
• Assembly: In your dish or frame of choice, place the vanilla cake layer at the bottom, spread a thin layer of the remaining homemade Kulfi, and top it with the Kulfi mousse. Let the dessert chill in the fridge for 3-6 hours or overnight.
• Prepare the chocolate shell: In a bowl, mix the melted chocolate with the oil and chopped nuts until combined. Once the dessert is set, pour the chocolate on top and let it pour down the sides, covering all the open spots using an offset spatula. If you are setting this trifle style, pour the chocolate on top and spread a thin layer. Let it cool until the shell is completely set, then serve.
  200 grams white chocolate, 20 ml neutral oil, 60 grams nuts of your choice

Notes

Make Ahead:

The dessert can be made ahead a night before serving

Storage:

The assembled cake can be stored for up to 3 days in the fridge in an airtight container. 

Tips & Tricks:

• You can use any dish or pan to set the dessert. You can use a fancy pastry frame like I did or even set it in glass dish, Tiramisu style. Make sure to bake the cake in the same shape and size as the dish you will be setting the dessert in for ease.
• When making the Kulfi, make a heavy-bottomed pan to avoid the milk from burning. Also keep stirring often to avoid burning.
• When adding the cornflour slurry into the Kulfi, reduce the heat so that it does not curdle.
• You can flavor the Kulfi with any spices you like.
• When mixing the whipped cream into the mousse, make sure to do it slowly or you will knock the air out, which will result in a thick and dense mousse rather than a light and airy mousse.
• Set the dessert for at least 4-6 hours to ensure that the cake mousse reaches the right texture and consistency.

Course: Dessert

Keyword: fusion desserts, kulfi, kulfi mousse, kulfi mousse cake, mousse cake

It’s a long one, for sure, but still on the simpler side. It will be a definite show stopper at your next party.

If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.

Until next time.