Ingredients
- Carrot Puree- 1Cup
- Orange Juice-1 cup
- Sugar-1 cup
- Whipped cream-1 cup
- Gelatin powder-20gms
- Rose water-1/2 tsp
- Rasgullas-8
Directions
- Mix gelatin in orange juice and keep aside to bloom.
- Whip cream to soft peaks. Add sugar and whip more
- In a saucepan add ¼ th of the carrot puree and mix the gelatin to it. Heat it.
- Add the remaining carrot puree .Mix and keep aside to cool.
- Fold whipped cream into the above batter. Add the rosewater. Mix
- Put one rasgulla each into every glass bowl. Pour mousse batter over it and place in the freezer for half an hour. Serve upturned on a glass plate.
