Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

This fusion dessert combines the Indian rose falooda flavor with fluffy whipped cream to make this very appealing and crowd pleasing dessert. Made without eggs,gelatin or agar agar, these mousse shots are light and airy.

This recipe is a two step process-first make the Rose rabri in the microwave, second whip the cream till stiff peaks form. Combine the two to get Rose Falooda flavored Mousse! Can be made without cooking in the microwave. The reason I microwaved it is to make sure there was no milk powder flavor.

The mousse can be served in single servings like I did or in a square or round serving dish. If using a large dish to serve, make sure to refrigerate overnight for the mousse to set. Since there is no eggs,gelatin or agar agar in the recipe, we need to chill the dessert. The cold whipped cream incorporates with the rabri to give the mousse like texture without any gel agents like gelatin and agar agar.

If you don’t want to pipe the flowers with the whipped cream, just put dollops of whipped cream on the mousse and garnish with chopped nuts. If dried rose petals is not available, put a few strands of saffron.

Some other recipe that you might like are-

Eggless Gulab Jamun Cake and Rabri Shots

Eggless Cheesecake-No Bake Recipe

Instant Rabri from Ricotta Cheese/Instant Rabri In oven

Mango Mousse-No Eggs,Gelatin or Agar Agar

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Aanchal Gupta

This fusion dessert combines the Indian rose falooda flavor with fluffy whipped cream to make this very appealing and crowd pleasing dessert. Made without eggs,gelatin or agar agar, these mousse shots are light and airy.

Print Recipe
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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Dessert

Cuisine Indian, Indian/International, Indian/International/American, International

Servings 25 2 oz shot glasses

Ingredients

  

1x2x3x

For Rose rabri

• 1 1/2 cup Milk Powder I used Nido brand
• 7 oz/200 gms/ 1/2 can condensed milk
• 250 ml heavy Whipping cream
• 5 tbsp Rose syrup/sharbat I used Rooh Afza brand
• 1 tsp Rose water

Whipped Cream

• 2 cups/500 ml heavy whipping cream cold
• 8 tbsp confectioners sugar/powdered sugar
• 4 tbsp milk powder
• 1 tsp rose water/gulab arq

Instructions

 

For Rose rabri

• In a microwave safe bowl mix milk powder,condensed milk, heavy whipping cream and rose syrup/sharbat
• Microwave for 1 minutes, stir(Mixture will be thin)
• Microwave for 1 minutes, stir, microwave an additional minute and stir again(total 3 minutes)
• Add rose water, mix well and let it chill in the refrigerator till we prep for whipping cream

For Whipped Cream

• in a bowl whip/beat heavy whipping cream with an electric beater on medium/med-high speed till soft peaks form
• Add confectioners sugar,milk powder and rose water and beat on low speed till stiff peaks form(be very careful as it can turn to butter very quickly if whipped a little extra)
• Remove cold Rose rabri from the fridge and mix well to break up any solids
• Divide the whipped cream into 2 parts-use half for icing and half for mixing with the rabri
• Fold the whipped cream into the rose rabri, do not over mix
• Fill the shot glasses with the mousse and put in refrigerator to chill
• Meanwhile fill the remaining whipped cream into an icing bag and pipe whipped cream on top of each individual mousse shot glass(I used Wilton 2 D tip)
• Garnish with chopped pistachios and rose petals

Notes

Make sure the rabri is smooth and break up any solids with the back of a spoon. Rabri should be cold before mixing with the whipped cream. Fold in the whipped cream gently so we don’t deflate the air from the whipped cream. While whipping the cream, be very cautious, it takes seconds to go from cream to butter! Its better to use low setting while trying to get the stiff peaks. I used a tablespoon to put the mousse into the shot glasses. Can be served in a casserole instead of individual shot glasses. I have used Wilton 2D tip for the whipped cream flowers. You can even put spoonfuls of whipped cream on the mousse.

Keyword 10 minute recipe, condensed milk dessert, eggfree mousse, eggless mousse, Heavy whipping cream dessert, Milk Powder, no bake recipe

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients for Rose rabri

In a microwave safe bowl mix milk powder,condensed milk, heavy whipping cream and rose syrup/sharbat

Microwave for 1 minutes, stir(Mixture will be thin)
Microwave for 1 minutes, stir, microwave an additional minute and stir again(total 3 minutes)

Add rose water, mix well and let it chill in the refrigerator till we prep for whipping cream

Ingredients for whipped cream(used for folding in and icing)

in a bowl whip/beat heavy whipping cream with an electric beater on medium/med-high speed till soft peaks form

Add confectioners sugar,milk powder and rose water and beat on low speed till stiff peaks form(be very careful as it can turn to butter very quickly if whipped a little extra)

Divide the whipped cream into two, half for icing and half for folding into the rabri

Remove cold Rose rabri from the fridge and mix well to break up any solids

Fold the whipped cream into the rose rabri, do not over mix
Fill the shot glasses with the mousse and put in refrigerator to chill

Put the remaining whipped cream into an icing bag and pipe whipped cream on top of each individual mousse shot glass(I used Wilton 2 D nozzle)
Garnish with chopped pistachios and rose petals

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Aanchal