Burfi Mousse with GulabJamoon Shots

Ingredients:

Gulab Jamoon - 10 pieces
Ghee - 12.5 g
Milk powder - 60 g
Almond flour - 1 tbsp
Milk - 20 g 
Icing sugar - 1/4 cup
Saffron Strands - Little
Elaichi powder - 1/4 tsp
Whipped Cream - 100 g
Cream Cheese - 25 g
Icing sugar - 7.5 g

Method:

• Strain the jamoon from syrup and refrigerate.
• Prepare the burfi.
• Add in ghee to the pan, once it melts turn off the range.
• Add in almond flour, milk powder and milk
• Mix well, there should be no lumps.
• Place the pan on stove top and cook in medium flame till it thickens a bit.
• It will app take 2 mins.
• Then add in icing sugar and mix well.
• Cook for 2 more mins, it should leave the edges of the pan.
• Add in elaichi powder and mix it.
• Turn off range and set aside to completely cool.
• Now add in cream cheese to a bowl and cream it.
• Whisk the prepared burfi and then add it to cream cheese.
• Whisk them well.
• Now add in whipped cream and whip till stiff peaks.
• Add in sugar while whipping.
• To the serving glass add in jamoon pieces.
• Pipe the mousse and then top it with jamoon piece.
• Refrigerate till you serve.