Falooda Kiri Mousse by Arwa Lootah

  • Serves 4
  • 20 Mins


For the Rose Kiri® mousse:

  • 10 Kiri® square portions, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp rosewater or rose essence
  • 1 cup heavy cream
  • ½ tsp corn syrup
  • Pink food coloring

For the Braiho:

  • 3 tbsp Braiho (Basil seeds)
  • 1 tsp Rose water

For the Rose vermicelli:

  • 30 g rice vermicelli
  • Water
  • Rose syrup
  • Rose water
  • Pink food coloring

Cooking Directions

For the Braiho (Basil seeds):

  1. Rinse the braiho in a small bowl and soak in water.
  2. Set aside until most of the water is absorbed and the braiho has created a coat around them.

For the Rose Vermicelli:

  1. In a medium saucepan, cover the vermicelli with water and place on medium heat until cooked through.
  2. Add rose syrup, rose water, and pink food coloring (you want the vermicelli to be pink).

For the Rose Kiri Mousse:

  1. With the electric mixer on high speed, beat kiri until smooth (Don’t over beat it).
  2. Mix in the powdered sugar and the rose essence .
  3. In another bowl, beat the heavy cream until soft peaks form.
  4. Add the corn syrup until soft peaks form (don’t over beat).
  5. Fold half the whipped cream into the cream cheese mixture. Repeat with the remaining until no white streaks shows.
  6. Add a few drops of pink food coloring.
  7. Fold ¾ of the vermicelli mix.

To Assemble:

  1. In your serving glasses, place a tsp of the Braiho mix, top with remaining vermicelli then top with the mousse.
  2. Repeat.
  3. Refrigerate until ready to serve.