Republic Day Special Recipe – Tiranga Mousse
By Chef Thayanithy Tamilarasu
Senior Sous Chef, Signature Club Resort, Brigade Group
Celebrate the spirit of Republic Day with this elegant Tiranga Mousse, a dessert that brings together patriotism and culinary artistry. Inspired by the Indian tricolor, this recipe beautifully layers pistachio green, coconut white, and vibrant orange, creating a visual delight that is as meaningful as it is delicious. Crafted with finesse by Chef Thayanithy Tamilarasu, this mousse is a perfect way to honor the occasion with flavor, creativity, and pride.
Here, Tiranga signifies the celebration of three vibrant colors coming together in harmony, inspired by the spirit of the tricolor, while respectfully expressing it through flavors and culinary artistry.
Green Layer: Pistachio Mousse
Ingredients
- Chopped pistachios – 250 g
- Pistachio-flavored chocolate – 100 g
- Heavy cream – 100 g
- Whipped cream – 200 g
- Pistachio crush – 30 g
- Agar-agar – 0.5 g
Method
- In a saucepan over medium heat, melt the pistachio chocolate with heavy cream.
- Add agar-agar, pistachio crush, and chopped pistachios. Stir until smooth.
- Remove from heat and gently fold in the whipped cream.
- Spoon about 80 g of the pistachio mousse into a dessert cup and freeze for 15 minutes.
White Layer: Coconut Jelly
Ingredients
- Tender coconut water – 200 g
- Coconut milk – 200 g
- Chopped tender coconut – 50 g
- Agar-agar – 2 g
- Sugar – 50 g
Method
- In a saucepan, heat coconut water and coconut milk over medium-high heat.
- Remove from heat, add agar-agar, and stir until fully dissolved.
- Mix in the chopped tender coconut and whisk well.
- Pour about 60 g of the coconut jelly over the pistachio layer. Freeze for 25 minutes.
Orange Layer: Orange Mousse
Ingredients
- Orange-flavored chocolate – 100 g
- Heavy cream – 100 g
- Whipped cream – 200 g
- Orange crush – 40 g
- Agar-agar – 0.5 g
Method
- Melt orange chocolate with heavy cream in a saucepan over medium heat.
- Add agar-agar and orange crush, stirring until smooth.
- Remove from heat and fold in whipped cream gently.
- Pour about 80 g of the orange mousse over the coconut jelly layer. Freeze for 15 minutes.
Final Touch
After the last layer sets, you’ll have a beautiful Tiranga Jelly Mousse — a creamy, refreshing dessert that celebrates flavor and color in perfect harmony.
