Name: PAANIPOORI MOUSSE CAKE (INDIAN FUSION ENTERMET) recipe by Jayanthy Asokan at BetterButter
Prep time: 840 min
Cook time: 120 min
Total time: 960 min
Yield: 10
Ingredients: For mint vanilla sponge cake; Mint leaves 2 fistful (my secret ingredient); Butter 113 gram; Sugar 200 gram; Eggs 2; All purpose flour 190 gram; Baking powder 1teaspoon; Salt 1/2 teaspoon; Milk 1/3 cup; Vanilla Essence 2teaspoon; For mint white chocolate mousse; Mint leaves 1 fistful chopped; White chocolate 250 gram; Milk 140 ml; Egg Yolk 3; Sugar 40 gram; Whipping cream 350 gram; Gelatin 7 gram; For insert(Tamarind and Jaggery jelly); Tamarind pulp 3 teaspoon; Jaggery 1/4 cup; Salt a pinch; Gelatin 4 gram; For mint ginger and chilli jelly; Mint leaves 2 fistful; Ginger 1/2 inch; Green chillies small 2; black salt to taste; Sugar 20 gram; Gelatin 3 gram

Preheat oven to 180 degree centigrade.

Cream butter and sugar together until fluffy. Add eggs to it and beat well.

Sift all the dry ingredients. Add the dry ingredients to the creamed mixture by adding milk alternatively.

Grind mint leaves and add mix to the cake batter. Add vanilla essence to it.

Pour the batter in a greased tin and bake for 30 minutes or till it's done.

The base mint vanilla sponge cake is ready.

Filling (mint white chocolate mousse method)

Whisk yolk and sugar together and bloom gelatin separately in cold water.

Boil milk and add to the mixed yolk mixture.

Cook the mixture till it becomes thick sauce consistency.

Add bloomed gelatin and strain the mixture over the half melted white chocolate. Fold in whipped cream and add finely chopped mint leaves to the mixture.

Mint white chocolate mousse filling is ready.

Insert 1 (Tamarind and Jaggery jelly) method.

Bloom gelatin. Boil pulp and Jaggery with a pinch of salt and add gelatin. Mix thoroughly till gelatin is well dissolved.

Pour into prepared mould and freeze till rock hard. Overnight setting is needed. It's done

Insert 2 (Mint, ginger and chilli jelly)

Bloom gelatin. Grind mint, ginger and chilli together and strain well. Warm the mixture with sugar and add bloomed gelatin and mix well till it dissolve well.

Pour into prepared mould and freeze till rock hard. Overnight setting is needed. It's done.

Insert 3 (Blueberry Jelly)

Bloom gelatin. Boil Blueberry puree with sugar and add bloomed gelatin and mix well till it dissolve well. Pour into prepared mould and freeze till rock hard. Overnight setting is needed. It's done.

Final assembly procedure.

Take cozee pillow silicon mould and add filling (mint white chocolate mousse) first.

Demould Tamarind jaggery jelly and insert in the mousse filling.

Add some more filling on top. Demould mint ginger chilli jelly and place on the mousse filling. Cover with filling on top covering the second insert.

Demould Blueberry Jelly and place on the filling. Fill some more filling covering the last and final insert.