Rasmalai Mousse Phyllo Cups

5 from 3 votes

Rasmalai Mousse Phyllo Cups

Here’s a superbly delicious fusion recipe of Rasmalai Mousse Phyllo Cups that emanates celebratory vibes! It’s a bite-sized sweet treat that flaunts gorgeous rasmalai-flavored swirls of creamy mousse, topped with succulent pieces of rasmalai snuggled in crispy, flaky Phyllo cups to satiate your sweet cravings!

Prep: 35

Cook: 20

Total: 55

Course: Dessert

Cuisine: Indian

Servings:

Calories: 341kcal

Author: Ruchi

Ingredients

RASMALAI MIX

2 tablespoons Milk powder
1 tablespoons Confectioners sugar
½ teaspoon Cardamom Powder
1 tablespoon Powdered Dry nuts Mainly Pistachios and almonds

BITE-SIZED PHYLLO CUPS

1 package Phyllo sheets
½ cup Unsalted Butter you can use oil too

RASMALAI MOUSSE

2 cups Heavy whipping cream divided
1 tablespoon Agar-Agar powder
7 tablespoons Confectioners sugar
1 tablespoon Cornstarch
1 teaspoon Cardamom Essence
4 tablespoons Rasmalai mix
¼ teaspoon Saffron strands

GARNISHES

US Customary - Metric

Instructions

BITE-SIZED PHYLLO CUPS

Preheat oven to 350 degrees F.
Before you start working with Phyllo sheets, I would recommend setting up your workstation first.
Prepare the wooden surface or chopping board; butter in a bowl, muffin pan, a kitchen towel, pastry brush, pizza cutter, and of course, thawed phyllo sheets as per package instructions. This beforehand organization will make the whole process go smoother.
Remove the phyllo sheets from the box. Unwrap one roll of phyllo dough and lay it flat on a clean surface. I am going to work with 6 sheets at a time.
Therefore, roll the remaining sheets. Wrap it in its plastic wrap and store the sheets back in the refrigerator.
PROTIP – The thicker the cup, the better. The thicker phyllo cup is capable enough to handle our Rasmalai mousse.
To prevent drying and breaking the sheets, cover the sheets you are working on with a moist kitchen towel.
Melt butter in a microwavable bowl. Lay one sheet on a clean surface and brush the entire sheet with butter or oil. Be careful while working with the phyllo sheet, as it is very delicate and may break.
PROTIP- You may have to hold the sheet from one end, as they are paper-thin sheets and may curl up while applying butter.
Uncover the second sheet and lay it on top of the buttered phyllo sheet. Press gently so that the sheets stick to each other. Repeat the process – cover the whole sheet with a thin layer of butter. Continue this process with the third, fourth, fifth, and sixth sheets.
Once you have a stack of 6 sheets, all buttered up, split them into two halves vertically. Using a pizza cutter, cut the sheets into 6 squares horizontally. Depending on your preference, you can divide them into desired shapes – a square or a circle.
PROTIP – Keep the square slightly bigger than the muffin pan cavity.
Grease a muffin pan. Apply butter inside each mold of the muffin pan. Transfer a phyllo sheet square into the greased muffin pan. Gently press each square into the mold of a muffin pan.
Press the squares evenly around the edges to prevent air pockets. Poke a few tiny-sized holes at the bottom of each cup to let the steam escape.
Now that we have our phyllo cups set into the muffin pan, it’s time to bake them.
Bake at 350 degrees F for 10-12 minutes or until golden. Keep a watchful eye around 10 minutes as they burn easily.
Once done and beautifully baked, remove the phyllo cups from the oven. Let them cool for a few minutes, then remove them from the muffin pan. Since the muffin pan was greased, the baked phyllo cups will slide out easily.
For some reason, if they are stuck to the pan’s bottom, take a butter knife and give the phyllo cups a slight push; it will come out effortlessly. Bite-sized phyllo cups are ready to be filled.

RASMALAI MIX CREAM

Combine milk powder, confectioners sugar, cardamom powder, and pistachio powder in a mixing bowl.
Mix until combined. Make sure you break all the lumps. Set aside.
Add rasmalai mix to the cream.
Whisk it well into 1 cup of cream, ensuring no lumps in the mixture. Set aside.

RASMALAI MOUSSE

Take the remaining 1 cup of heavy whipping cream in a large mixing bowl. Add agar-agar powder.
Now, pour the rasmalai mix cream ( prepared earlier in the recipe) into this mixing bowl.
Tip — To be clear, you have to combine the cream + rasmalai mix cream together into the mixing bowl.
Now, strain the rasmalai mix through the strainer. Push the rasmalai mix liquid through the sieve with a spoon. Discard the chunks left behind.
Whisk the heavy whipping cream and rasmalai with an electric whisk or stand mixer at medium speed. The mixture will start to get frothy and bubbly. At this point, add confectioner's sugar and cornstarch. Keep whisking for another 2-3 minutes.
After 4-5 minutes of the beating, the mixture will thicken. Once it appears thick, add cardamom essence to the rasmalai cream.
Increase the speed to medium-high and beat for an additional 1 minute. Your rasmalai cream will start to look “all puffy,” and the whisking marks from the balloon whisk will be pretty distinct.
Remove the whisk and hold it upside down to double-check that your rasmalai mousse is done. If the mousse stays stiff without dropping, it’s all done.
But if the mousse falls off the attachment, then beat it for another 15-30 seconds until the stiff peaks form.
Add the toasted saffron to the rasmalai mousse. For toasted saffron, see the notes below.
Fold it gently into the mousse. As we start folding, saffron will impart a rich, deep yellow color to our mousse.

ASSEMBLING RASMALAI MOUSSE PHYLLO CUPS

Once blended, transfer the mousse into a piping bag. To do that, insert your nozzle into the piping bag, fill the bag with rasmalai mousse, and squeeze the bag a little to remove any air bubbles.
Fill each phyllo cup with swirls of rasmalai mousse. Garnish each phyllo cup with rasmalai wedges, chopped nuts, and rose petals.
Repeat the process with the rest of the phyllo cups and serve immediately.

Notes

Frequently Asked Questions

Can I use oil instead of butter to brush?

Yes, you can! I have used butter to brush my filo cups because this sweet recipe works really well. You can also use vegetable or olive oil instead of butter if you prefer.

How many sheets are there in the Phyllo dough pack?

The phyllo dough pack contains two 8-oz rolls of pre-made paper-thin phyllo pastry sheets that just need baking. Each roll containing 20 sheets is approximately 14”x 9” in length.

Where can I buy these Phyllo sheets from?

You can easily procure these filo sheets from your nearby grocery store, in their freezer section, beside the pie-crust and puff pastry sheets.

Freshly baked Phyllo Cups storing suggestion!

When completely cooled, you can store the baked phyllo cups in an airtight container at room temperature.

Phyllo cups will stay good for three weeks. Fill them up just before serving.

Using agar-agar for this recipe

There are primarily two ways you can make the mousse with agar-agar. I have included both of these ways in my recipe. The bottom line is that whichever method you follow, your rasmalai mousse will turn up with perfect texture and structure.

First method- You can add agar-agar directly to the cream and whip it together with the cream to create a light and airy mousse. Agar-agar is usually hydrated for jellies and pudding recipes. Since we are using agar-agar as a stabilizing agent in this recipe, we do not need to hydrate it over the heat. You can see in the image how perfectly it holds its structure.
The second method- The other process is shown in the video, where agar-agar is bloomed along with the cream. It is whisked to room temperature and added to the whipping cream mixture. Whipped cream will spoil if hot agar-agar is added to the cream mix. Therefore, before adding it to the cream mix, ensure the bloomed agar-agar is cooled to room temperature.

Nutrition