Bengali-style Mishti Doi Mousse

Recipe

Bengali-style Mishti Doi Mousse

Indulgent Mishti Doi Mousse: A Bengali Twist on a Classic Dessert

4.7 out of 5

Indulge in the rich and creamy flavors of Bengali cuisine with this delightful twist on the classic Italian Mousse al Mascarpone. This Bengali-style Mishti Doi Mousse combines the velvety smoothness of mascarpone cheese with the sweet and tangy flavors of mishti doi, a traditional Bengali sweet yogurt.

Jan Dec
Dessert› Mousse al Mascarpone
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› South Asian cuisine› Bangladeshi cuisine› Bengali cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

4 hours 15 minutes (including refrigeration time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Egg-free, Nut-free, Low sodium

Allergens

Dairy

Not suitable for

Vegan, Dairy-free, Paleo, Keto, High protein

Ingredients

In this Bengali adaptation, we replace the traditional Italian mascarpone cheese with mishti doi, a sweet yogurt that is a staple in Bengali cuisine. This substitution adds a distinct Bengali flavor profile to the mousse, making it a unique and delightful dessert. We alse have the original recipe for Mousse al Mascarpone, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 25g, 15g
  • Carbohydrates (total, sugars): 28g, 25g
  • Protein: 5g
  • Fiber: 0g
  • Salt: 0.1g

Preparation

  1. 1.
    In a small bowl, sprinkle gelatin over warm water and let it bloom for 5 minutes.
  2. 2.
    In a mixing bowl, whisk together mishti doi, heavy cream, and condensed milk until well combined.
  3. 3.
    Microwave the bloomed gelatin for 10 seconds or until melted. Add the melted gelatin to the mishti doi mixture and whisk until smooth.
  4. 4.
    Pour the mixture into individual serving glasses or bowls. Refrigerate for at least 4 hours or until set.
  5. 5.
    Once set, garnish with crushed pistachios or grated coconut before serving.

Treat your ingredients with care...

  • Mishti doi — Make sure to use authentic mishti doi for the best flavor. If you can't find mishti doi, you can make your own by sweetening plain yogurt with sugar and letting it ferment overnight.

Tips & Tricks

  • For a more pronounced Bengali flavor, you can add a pinch of cardamom powder or a few strands of saffron to the mousse mixture.
  • If you prefer a sweeter mousse, you can increase the amount of condensed milk according to your taste.
  • Make sure to refrigerate the mousse for the recommended time to achieve the perfect texture.

Serving advice

Serve the Bengali-style Mishti Doi Mousse chilled in individual glasses or bowls. It can be enjoyed as a standalone dessert or as a sweet ending to a Bengali meal.

Presentation advice

To enhance the presentation, garnish the mousse with a sprinkle of crushed pistachios or grated coconut. You can also add a small dollop of mishti doi on top for an extra touch of elegance.

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