Falooda Kiri® mousse
Ever since we were old enough to recognise what Ramadan was and what varieties of dishes were made, there was always Falooda to be drunk
after Taraweeh prayers. A rose milk drink with vermicelli, nuts and basil seeds which we in the UAE call Braiho. I wanted to show everyone that
most dishes can be transformed but still carry the same essence, flavour and stories. This is the reason I created the Falooda Kiri® Mousse.
Preparation Time: 30 mins
Serves: 4
Cooking Time: 20 mins
For the Braiho:
For the Braiho (Basil seeds):
• 3 tbsp Braiho (Basil seeds)
Rinse the braiho in a small bowl and soak in water.
• 1 tsp Rose water
Set aside until most of the water is absorbed and the braiho has created a like coat around them.
For the Rose vermicelli:
For the Rose Vermicelli:
• 30 g rice vermicelli
In a medium saucepan, cover the vermicelli with water and place on medium heat until cooked through.
• Water
Add rose syrup, rose water, and pink food coloring (you want the vermicelli to be pink)
• Rose syrup
For the Rose Kiri® Mousse:
• Rose water
With the electric mixer on high speed, beat Kiri® until smooth (Don’t over beat it)
• Pink food coloring
Mix in the powdered sugar and the rose essence .
In another bowl, beat the heavy cream until soft peaks form.
For the Rose Kiri® mousse:
Add the corn syrup until soft peaks form(don’t over beat).
• 10 Kiri® square portions, softened
Fold half the whipped cream into the cream cheese mixture. Repeat with the remaining until no white streaks shows.
• 1 cup powdered sugar, sifted
• 1 tsp rosewater or rose essence
Add a few drops of pink food coloring.
7
Fold ¾ of the vermicelli mix.
• 1 cup heavy cream
To Assemble:
• ½ tsp corn syrup
In your serving glasses, place a tsp of the Braiho mix, top with remaining vermicelli then top with the mousse.
• Pink food coloring
Repeat.
Refrigerate until ready to serve.