Falooda Trifle
Inspired by the famous Falooda, this trifle is made with layers of vanilla cake, rose syrup, basil seeds, and Kulfi mousse. Super simple to make, and tastes absolutely delicious!
Equipment
- 4-6 trifle cups any size of your choice
- Saucepan
- Electric or hand whisk
- Silicone spatula
Ingredients
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
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
Assembly
- 1 tbsp basil seeds
- 2-3 tbsp water for blooming basil seeds
- 1 loaf store-bought vanilla pound cake
- 2-4 tbsps rose syrup
- 200 grams strawberries finely chopped
Instructions
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 milk solids
- 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
- 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, 150 grams homemade kulfi, 200 grams white chocolate chopped
- In a separate bowl, whip the remaining cream to medium peaks. Make sure not to overman at this step or it will split at the final mixing stage.225 ml liquid whipping cream for whipping
- 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
- Bloom the basil seeds: place the basil seeds and water in a bowl and let them sit for 20 minutes until the seeds are soft and slimy.1 tbsp basil seeds, 2-3 tbsp water
- Slice the vanilla cake in slices and cut them in circles to fit your trifle bowls.1 loaf store-bought vanilla pound cake
- To assemble, place the vanilla cake slice at the bottom of the bowl and top with a spoon of rose syrup. Don't add too much or the trifle will get too sweet.2-4 tbsps rose syrup
- Top with 1 tsp of bloomed basil leaves and chopped strawberries. Now pipe a swirl of the Kulfi Mousse on top. You can also spoon it into the cup if you don't have a piping bag. Let the trifle set for 1-2 hours.200 grams strawberries
- Once set, top with more chopped strawberries, rose syrup, and bloomed basil seeds and serve cold.
Notes
Make Ahead:
The dessert can be made ahead a night before serving
Storage:
The assembled trifle 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, either small single-serve trifle bowls or a large sharing dish.
- 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.