Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). It is one of my favorites. For mine, I am going to make it a 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 well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine 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 whole life.
To get started with this recipe, we have to prepare a few components. You can have 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):
- Prepare For the Chocolate Shells
- Make ready 1/4 Cooking Chocolate slab
- Prepare 1 double boiler to temper the chocolate
- Make ready 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
- Get 2 cups Amul Cream
- Take 1 handful Shredded Coconut
- Prepare 2 tbsp agar agar or Carrageenan
- Take For the Gulkand Wontons
- Take 4 Wonton Wrappers
- Take 4 tsp Gulkand
- Make ready For the Paan Cheesecake
- Prepare 4 Betel Leaves
- Make ready 100 gms Hund Curd
- Take 75 gms Chenna (Homemade)
- Get 50 gms Amul Fresh Cream
- Get 50 gms Castor Sugar
- Get 2 tbsp Agar Agar or Carrageenan
- Get 1 Meetha Paan (Ready Made)
- Make ready as needed 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 is going to wrap it up with this special food the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
