Ingredients 6 - Puff discs 4" diameter 50g - Sugar 14 - Angoori rasgolla 200g - Dark chocolate 10 g - Fresh cream 200g - Whipped cream 30g - Whipped cream Method * Bake the puff discs with a little sugar dusted on the top and then cool. * Scald the cream and add it to the broken pieces of chocolate to make a ganache. * Bring down the temperature and fold in the whipped cream to make a mousse. * Pipe the mousse on the puff disk topped with another disk, layer this disk with a little cream and seven angoori rasgollas, pipe a little cream on the top and stick the third disk. * Dredge with icing sugar and serve chilled.
Editor: A.M. MUFAZZAL, Managing Editor: ARSHAD HOSEIN.
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