Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something which I’ve loved my entire life.
To begin with this particular 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 it.
The ingredients needed to make The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Make ready For the Chocolate Shells
- Get 1/4 Cooking Chocolate slab
- Prepare 1 double boiler to temper the chocolate
- Get 1 round shaped silicon mould
- Get For the Coconut Mousse
- Take 1 Pkt Coconut Milk
- Make ready 1/4 cup water
- Make ready 1/4 cup sugar
- Make ready 2 cups Amul Cream
- Get 1 handful Shredded Coconut
- Take 2 tbsp agar agar or Carrageenan
- Make ready For the Gulkand Wontons
- Make ready 4 Wonton Wrappers
- Make ready 4 tsp Gulkand
- Get For the Paan Cheesecake
- Prepare 4 Betel Leaves
- Prepare 100 gms Hund Curd
- Make ready 75 gms Chenna (Homemade)
- Make ready 50 gms Amul Fresh Cream
- Get 50 gms Castor Sugar
- Get 2 tbsp Agar Agar or Carrageenan
- Prepare 1 Meetha Paan (Ready Made)
- Make ready as needed Water to dissolve the agar agar
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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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