Kulfi Mousse Cake
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.
Equipment
- 7x7" 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.