The sesame-jaggery mousse is a delightful fusion of traditional French delicacy and Indian flavours. The nutty sesame seeds paired with the earthy sweetness of jaggery create a rich, caramel-like taste that’s perfectly balanced with airy whipped cream. This mousse is light yet indulgent, and can be served as a festive dessert or a refined end to any meal.
Dry roast the sesame seeds on low heat until they turn aromatic and lightly golden. Cool completely and grind into a fine powder for a smooth mousse texture.
Description - Step 2
Cook the sesame–jaggery mixture
Add grated jaggery to a pan along with milk and heat gently until the jaggery completely melts. Stir in the powdered sesame and mix well to form a smooth, lump-free mixture. Cook on low heat for a minute, then remove from the heat and let it cool slightly.
Description - Step 3
Activate the setting agent
Soak the gelatin in cold water for 5 minutes until it blooms, then heat gently until fully dissolved. Add the prepared setting agent to the warm sesame-jaggery mixture and stir well to combine evenly.
Description - Step 4
Whip the cream
Whip chilled cream until soft peaks form. Add vanilla essence and gently fold in the cooled sesame mixture using slow, light strokes. This helps keep the mousse airy and smooth.
Description - Step 5
Chill and set
Pour the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to let it set.
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French 
Easy
Dessert
