Hello everybody, I hope you are having an incredible day today. 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). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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 cook 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
- Make ready Cooking Chocolate slab
- Make ready double boiler to temper the chocolate
- Make ready round shaped silicon mould
- Prepare For the Coconut Mousse
- Take Pkt Coconut Milk
- Take water
- Take sugar
- Get Amul Cream
- Take Shredded Coconut
- Take agar agar or Carrageenan
- Make ready For the Gulkand Wontons
- Get Wonton Wrappers
- Take Gulkand
- Prepare For the Paan Cheesecake
- Make ready Betel Leaves
- Take Hund Curd
- Make ready Chenna (Homemade)
- Get Amul Fresh Cream
- Prepare Castor Sugar
- Take Agar Agar or Carrageenan
- Take Meetha Paan (Ready Made)
- Make ready Water to dissolve the agar agar
Instructions 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.
So that’s going to wrap it up for this special food the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
