Inspired by a classic meetha pan, these pan mousse pastries are layered with a betel leave white chocolate mousse, gulkand jam center, a crunchy, sweet and salty fennel seed mixture, a soft vanilla cake, and finished with a crisp white chocolate shell with sweet fennel seeds. You won’t believe that this is not real pan!
If you don’t know this about me, I’m from Lucknow in India, which is known for many things. But if there’s one thing that’s literally synonymous with Lucknow, it’s pan.
In case you’re not from South Asia and have no idea what pan is, it’s an extremely popular mouth-freshener-ish street snack. It’s basically a betel leaf that’s filled with many different elements. You pop the wrapped-up betel leaf into your mouth in one go, and the whole experience is quite unique.
A classic pan is not my favorite, but there’s a sweet version that’s super delicious. It’s filled with many different elements like rose jam, coconut, and sweet fennel seeds, and is finished off with a sweet cherry on top.
Like I said, it’s one of the most popular foods from my city, so I have been ITCHING to create a dessert inspired by these flavors. And finally, after months of research, I present to you the Pan Mousse Trifle.
My main goal with this dessert was to make it taste as similar to the actual sweet pan, which was not an easy feat. But let me tell you, when you take a bite out of this pastry, your mind will be blown and confused that you’re not actually eating pan.
And as fancy as it looks, it’s really quite simple to make.
The best part? You don’t have to go all fancy like me; this dessert can easily be assembled trifle-style in mini cups and will taste just as good!
Okay, enough talking, let’s get into the details.
Vanilla Cake Base
The vanilla cake forms the base of this dessert and gives it a nice, soft texture. I like to make my own cake, but you can also use a store-bought vanilla pound cake instead if you want to make the dessert easier. No judgment, I love store-bought pound cakes!
If making it at home, I recommend baking the cake in a sheet pan and cutting it using a circle cutter for easy assembly. Make sure not to make the cake layer too thick, it should be around 1/2 inch high at most.
Here are the steps for making the vanilla cake.
- In a bowl, mix the dry ingredients: flour, baking powder, cornflour, and salt.
- Add softened butter and sugar in another bowl and whisk for 3-5 minutes until well creamed.
- Add the eggs and vanilla and whisk until combined. The mixture might appear split at this step, but don’t worry about it, it will come together when the dry ingredients are mixed in.
- Add the dry ingredients and whisk on low speed for 1-2 minutes until JUST combined. Do not overmix at this step, or your cake may become tough.
- Place the batter in a lined baking sheet and spread it evenly, and bake at 170 degrees Celsius for 15 minutes or until fully cooked.
- Once it’s cooled, cut it with a round cookie cutter that fits the base of your silicone mould or the cups you are using, and wrap it tightly in cling film until ready to use. I like chilling it in the fridge for some time for easy assembly.
Betel Leaf (Pan Leaf) Mousse
The main element of this dessert that holds all the other flavors is the betel leaf or pan leaf mousse that’s made with a white chocolate base, and it tastes so much like the real thing that your mind will be confused! Oh – it’s also eggless and doesn’t require any baking!
`Here are the steps for making the betel leaf mousse.
- Blend the betel leaves until they turn into a paste. If needed, add a little milk to make the blending easier. The leaves still might be a little grainy, but don’t worry about it as we will be straining the mixture later, but try to make them as fine as possible, and don’t add too much liquid.
- In a saucepan, add the milk, liquid whipping cream, and the betel leaf paste. Give it a mix and let it cook on low heat for about 10 minutes, letting the betel leaf infuse into the mixture. Do not let the mixture boil. Strain the mixture into a separate bowl
- Place the chopped white chocolate in a heat-proof bowl and pour the strained, hot liquid over the white chocolate. Let it sit for 1-2 minutes, allowing the chocolate to melt, then whisk until the chocolate is fully combined with the milk mixture. If the chocolate is not melting, microwave the mixture for 20 seconds.
- Add the gelatin while the chocolate mixture is still warm and whisk until fully combined. Set it aside until it reaches room temperature.
- Meanwhile, whisk the liquid whipping cream to soft-medium peaks. Do not overmix it, or the mixture will split in the final mixing step.
- Once the chocolate ganache has reached room temperature, pour it into the whipped cream in 2-3 intervals and fold gently with a silicone spatula until fully combined.
Assembly
As I mentioned before, you can assemble the layers in a round silicone mold (like I have) or in small cups like a trifle. Either way, it will taste amazing. Follow the steps in the same order – cake on the base, layers of mousse, rose jam, and sweet fennel in between the layers, finished with white chocolate.
- If assembling the dessert in a round silicone mould, I recommend freezing the rose jam in a small round teaspoon shape, just for easy assembly. You will be able to place the frozen jam in the mousse easily.
- Place the mousse in a piping bag and pipe it halfway into the silicone mould. Place the frozen jam in the center and push it down. Pipe more mousse on top, filling the mould about 3/4th of the way.
- Sprinkle a spoonful of the sweet and salty fennel mixture on top and smooth out the mousse. I have used a pre-made mukhwas mixture that can be found in any South Asian store. Don’t skip this layer as it gives that mouth-freshener flavor that’s integral for pan, and it also gives a nice, crunchy texture.
- Place the cake on top of the mousse and push it down. Clean out any excess mousse from the sides and let it set in the freezer for 4-6 hours until completely set.
- If assembling in a glass or cup, start with the cake on the base and follow the same steps, and let it chill in the fridge for 2-3 hours.
White Chocolate & Sweet Fennel (saunf) Shell
The pan mousse is finished with a crisp white chocolate shell that’s mixed with sweet, colorful fennel seeds (meethi saunf) that give it both texture and flavor. If you’ve assembled it in a silicone mould, the pastry should be dipped in melted white chocolate, but don’t worry – it’s quite easy to do.
Here are the steps for making the white chocolate shell.
- Melt white chocolate in a double boiler or microwave (in 20-second intervals) until fully melted. Add the coconut oil and mix until combined, then add the meethi saunf and mix until combined.
- Before removing the mousse from the moulds, make sure the chocolate is melted, but not hot (or it will melt the mousse).
- Remove the mousse from the mould, insert a fork on the cake side, making sure it’s holding the mousse cake well, then dip it into the melted white chocolate and pick it up quickly. Don’t double-dip or the shell will be too thick. Gently flick the pastry on the fork a few times to remove the excess chocolate, then gently remove it from the fork and place it on the plate.
- If assembled trifle-style, you can pour the white chocolate on top and let it set.
- Finish with a dollop of whipped cream and a maraschino cherry and serve cold.
Trust me when I say this is super easy to make and will have people raving after eating it! Honestly, my mind felt confused because I couldn’t believe that it wasn’t actually pan! All the flavors pair perfectly and provide an amazing balance of flavors.
You can also make this in small trifle cups and serve it as a palate cleanser (if you’re extra like me).
Ready to get started? Let’s go!
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.
Pan Mousse Cake | Pan & Gulkand Trifle
Equipment
- Electric mixer with whisk attachment
- Hand whisk
- Silicone spatula
- Mini Silicone round moulds or mini cups for trifle-style assembly
- 9×11" baking tray
- Baking paper
- Piping bag
Ingredients
Vanilla Cake Base
- 115 grams unsalted butter room temperature
- 115 grams caster sugar
- 1 tsp vanilla paste/essence
- 2 eggs
- 100 grams all-purpose flour
- 10 grams cornflour can sub for more flour
- 1.5 tsp baking powder
- 1/4 tsp salt
Betel Leaf Mousse
- 100 grams betel leaves
- 100 ml full-fat milk
- 100 ml liquid whipping cream
- 200 grams white chocolate
- 6 grams gelatin powder mixed with 30 ml ice-cold water for blooming
- 250 ml liquid whipping cream for whipping
Assembly
- 100 grams gulkand rose jam
- 50 grams mukhwas sweet and salty fennel seeds mixture, store bought
White Chocolate Shell
- 200 grams white chocolate
- 50 grams sweet fennel seeds meethi saunf
Instructions
Vanilla Cake Base
- Preheat the oven to 170 degrees Celsius.
- Combine the dry ingredients in a bowl—flour, cornflour, baking powder, and a pinch of salt.
- In a separate bowl, cream together softened butter and sugar until pale and fluffy. This usually takes around 3–5 minutes of whisking.
- Add in the eggs and vanilla extract, mixing until everything is incorporated. It might look slightly curdled at this stage, but that’s completely normal—it’ll smooth out once the dry ingredients go in.
- Fold in the dry mixture and mix on low speed just until everything is combined. Be careful not to overwork the batter, as this can make the cake dense.
- Pour the batter into a lined baking tray, spreading it out evenly. Bake for about 15 minutes or until a toothpick comes out clean.
- After the cake has cooled, cut out rounds using a cookie cutter that matches the base of your silicone mould or serving cups. Wrap the cut pieces in cling film and chill until you’re ready to assemble. I find chilling makes the layering process much easier.
- Alternatively, you can also use store-bought vanilla pound cake to make the dessert easier.
Betel Leaf Mousse
- Grind the betel (pan) leaves into a paste. You can add a splash of milk to help with blending, but avoid using too much liquid. Some texture is okay since we’ll strain the mixture later.
- Pour the milk, liquid whipping cream, and betel leaf paste into a saucepan and gently heat the mixture for about 10 minutes, allowing the flavor to infuse. Avoid bringing it to a boil. Once done, strain the mixture to remove any coarse bits.
- Add chopped white chocolate to a bowl, then pour the hot infused liquid over it. Let it sit for a minute to soften the chocolate, then whisk until smooth. If needed, pop the bowl in the microwave for 20 seconds to help it melt.
- Mix in the gelatin while the mixture is still warm and whisk until completely dissolved. Let this cool to room temperature.
- Meanwhile, whip the cream until you reach soft-medium peaks. Stop before it gets too stiff, or it may not fold well later.
- Once the white chocolate mixture has cooled, fold it into the whipped cream in batches, using a spatula to gently incorporate everything.
Assembly
- Freeze teaspoons of the rose jam (gulkand) for about an hour before assembling for easy assembly.
- Transfer the mousse into a piping bag and fill each mould halfway. Add a frozen jam disc in the center and press it in gently. Add more mousse to fill about three-quarters of the mould.
- Sprinkle a bit of the sweet-salty fennel (mukhwas) over the top and smooth it out. This step is essential—it gives that signature pan flavor and a lovely crunch. I used a store-bought mix you can find at most South Asian supermarkets.
- Top with your chilled cake round, press it in lightly, and tidy up the edges. Freeze for 4–6 hours or until the mousse is completely set.
- If using glasses or cups to assemble trifle-style, begin with the cake layer at the bottom, then layer in the same order. Refrigerate for at least 2–3 hours.
White Chocolate & Fennel Shell
- Melt the white chocolate in a microwave or over a double boiler. Once smooth, stir in coconut oil and then mix in the sweet fennel (meethi saunf).
- Make sure the chocolate is melted but no longer hot before you coat the mousse cakes, or it might cause them to melt.
- Carefully unmould the mousse, insert a fork into the base (cake side), and dip it into the melted chocolate in one smooth motion. Don’t double-dip—one coat is enough. Tap gently to shake off any excess and set it aside to firm up.
- If serving in a glass, simply pour the white chocolate over the top and let it set.
- Garnish with a swirl of whipped cream and a maraschino cherry, and enjoy chilled.
Notes
For the most vibrant flavor and color, choose fresh, tender betel leaves. Avoid older leaves that are tough or overly fibrous. You can also blend them in advance and freeze them. Blend the betel leaves as fine as possible
Even though the mixture gets strained, a smoother paste will infuse better and ensure a more even flavor throughout the mousse. Don’t boil the milk mixture
Keep the heat low when infusing the betel leaves—gentle simmering is key to preserving flavor and preventing curdling. Let the chocolate mixture cool before folding into whipped cream
If it’s too warm, it’ll melt the cream and ruin the mousse texture. Aim for room temperature before combining. Whip the cream only to soft-medium peaks
Overwhipped cream can split during folding, leading to a grainy mousse. Stop as soon as it holds its shape softly. Chill the cake before assembly
Cold cake rounds are easier to handle and press into the mousse. Wrap them well and chill until needed. Freeze mousse completely before coating with chocolate
A firm, frozen mousse holds its shape while dipping and gives you a clean, even chocolate shell. Make sure the chocolate isn’t too hot
Let the melted white chocolate cool slightly before dipping the mousse cakes—it should be pourable but not steaming hot. Don’t skip the fennel topping layer
The sweet and salty mukhwas add crunch, freshness, and that iconic pan flavor. It’s a small detail that makes a big difference. Use silicone moulds for clean unmoulding
Flexible silicone moulds make it easy to remove the mousse without damaging the shape. If you’re assembling in cups or glasses, transparent ones help show off the beautiful layers.
This is one of those desserts that will take you straight back to the streets of India, and I can guarantee that you will be obsessed! And yes, it looks like a fancy dessert, but it’s super simple to make, especially if you use store-bought vanilla cake!
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!
