Bengal x France
Mishti doi mousse
Bengal's caramel curd learned to float. Still sets in a clay cup out of habit.
210 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original293kcalsame
7 gproteinsame
0 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Melt the sugar in a pan on medium heat without stirring for 5 minutes until deep amber. Pour in the warm milk carefully and stir until the caramel dissolves.
- 2Whisk in the agar and boil for 2 minutes, whisking. Cool 5 minutes until warm.
- 3Whisk the warm caramel milk into the hung curd until smooth.
- 4Whip the cream to soft peaks and fold into the curd in two batches. Spoon into 6 small clay cups or glasses. Chill 3 hours.
- 5Toast the crushed biscuits in the butter with the cardamom on low heat for 3 minutes. Cool and sprinkle over before serving.
Serve it like this
Serve in small clay cups on a wooden board. Add a mound of crumble on one side and a thin caramel shard standing up for height.
