Desi Chocolate Mousse with Zesty Qubani Ka meeta

Qubani ka Meeta is a traditional mogulai dessert which dates back to hundreds of years in the  hyderabadi cuisine. Qubani means ‘apricot’ in Urdu. It is a very popular dish is Hyderabad and is traditionally made with dried apricots. I couldn’t get my hands on dried Apricots when I had this recipe/concept in mind so I made it with ready to eat seedless Apricots.In a way , it is much quicker like this because you skip the step of soaking the Apricots overnight. I also added a little drama in the recipe by adding some orange zest and some orange juice. It is a change worth keeping forever. I am going to make Qubani Ka meeta like this all the time from now on. Again traditionally, Qubani ka meeta is served with thick cream in the olden days and now mostly with Vanilla ice cream. I wanted to introduce this traditional hyderabadi dessert to the good old western white chocolate mousse , but wait….I felt a bit more adventurous and gave my mousse a cardamom flavour. I loved it and so did every person who had it.

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This dessert is a great new dish to serve if you are having a  big party especially  an informal one. Just serve it in shot glasses and you will be a hero. You can also prepare it ahead and no fuss of serving or plating on the day.

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Ingredients:

For the chocolate mousse :

150 Grams White Chocolate

150 Grams Double Cream

2 Egg Whites

4 Cardamoms ground

For  Qubani Ka Meeta :

2 Cups Apricots

1 1/2 Cup Sugar

3 Tbsp Orange Juice

Zest of 1/2 Orange

Few Almonds for garnishing

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Method:

White chocolate mousse : Melt the white chocolate in a bowl over a sauce pan of boiling water. Do not let the bowl touch the water or you will start cooking the chocolate. We only want melted chocolate. While the chocolate is melting, add the ground cardamom. Once the chocolate is melted , let it cool slightly.

Meanwhile, whisk the cream till it forms peaks, but not too tough and keep aside. Whisk the egg whites well till they form stiff peaks. Fold the cream in the chocolate and then gently fold the egg whites.Spoon the chocolate mousse in the cute little shot glasses or any other desert bowl you want to serve.Leave the glasses to chill and set in the fridge.

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Qubani Ka Meeta: In a sauce pan, boil the apricots with 1 cup water and the orange juice .Add the orange zest and cook the apricots for 15 mins or till they are almost pureed. Add the sugar and cook fo another 10 mins. Remove from heat and chill.

Plating: Just before you serve, spoon the Qubani ka meeta on top of the chocolate mousse, garnish with soaked and sliced almonds and chocolate curls.

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You can also set the chocolate mousse in a larger bowl and use it to layer it with Qubani ka meeta to create a spectacular and elegant desert.

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