Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something that I’ve loved my entire life.
Dish: Delicious The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake). Recipe: Perfect New York cheesecake w strawberry coulis & dark chocolate border. - Hi everyone check this amazing and easy dessert that looks exactly like an actual coconut. Two siblings, Olivia and Frank, and their cousin Sophia sharing their. Filled with gulkand in the center, these instant Paan Coconut Ladoo are an easy sweet to make In these Paan Coconut Ladoo, I have combined the flavors of meetha paan and coconut and they turned out absolutely amazing.
To begin with this particular recipe, we must first prepare a few components. You can cook the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) using 23 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Take For the Chocolate Shells
- Get 1/4 Cooking Chocolate slab
- Get 1 double boiler to temper the chocolate
- Take 1 round shaped silicon mould
- Make ready For the Coconut Mousse
- Make ready 1 Pkt Coconut Milk
- Get 1/4 cup water
- Prepare 1/4 cup sugar
- Make ready 2 cups Amul Cream
- Make ready 1 handful Shredded Coconut
- Take 2 tbsp agar agar or Carrageenan
- Take For the Gulkand Wontons
- Get 4 Wonton Wrappers
- Prepare 4 tsp Gulkand
- Prepare For the Paan Cheesecake
- Make ready 4 Betel Leaves
- Get 100 gms Hund Curd
- Take 75 gms Chenna (Homemade)
- Take 50 gms Amul Fresh Cream
- Get 50 gms Castor Sugar
- Get 2 tbsp Agar Agar or Carrageenan
- Get 1 Meetha Paan (Ready Made)
- Prepare as needed Water to dissolve the agar agar
Coconut shells can be used in so many ways, it's no wonder that some people from Asia refer to coconut trees as the tree of life. the original custom coconut. connecting people through the joy of coconuts. Put the cardamom pods in a shaker and bash them with a wooden spoon to open them up slightly. The Crock of Hookie Balookie has been stolen! Brave jungle hazards with Minnesota Cuke to locate the lost relic and return it to the museum.
Steps to make The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Chop cooking chocolate and place in a bowl. Using a double boiler, melt the chocolate until a smooth and shiny consistency is achieved. Pour this chocolate into the round shaped silicon mould and allow it to set. Once done, gently demould. Now take a spoon, dip it in chocolate and drizzle over these to create the texture of a coconut shell.
- In a pan, mix the coconut milk, sugar, and the shredded coconut until everything is dissolved. Gently warm the liquid by placing over stove. Dissolve carrageenan in water and add this to the warmed coconut milk. Sieve it through a mash and pour it into the chocolate coconut shells. Let these shells set in the fridge for atleast 4 hours. Scoop out the middle portion to make it look like a coconut.
- For the Wontons, take wonton sheets and cut them into squares. Place 1 tsp Gulkand and seal with a water + Maida paste. Brush with a little butter and bake in the oven for 5 mins until they turn crisp and golden brown.
- For the cheesecake - Mould the Paan leaves into cones and secure with a toothpick. In a belnder, blend together the curd chenna, paan and sugar and make a smooth paste. In a bowl add the fresh cream, to this mix. Add carrageenan to water and warm it. Now heat the mixture gently over low flame. Slowly add the carrageenan, and stir will. Sieve through a mash and pour it into a bowl. Place it in the fridge till the cheesecake sets but not entirely, for about 15 minutes.
- Now take this semi solid mixture and pour it in the paan leaves. Allow to set atleast for 4 hours.
- Once all the elements are set serve cold.
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