Hey everyone, it’s John, welcome to my recipe site. Today, we’re going 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. For mine, I will make it a little bit tasty. This will be really delicious.
The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something which I have loved my entire life.
To begin with this recipe, we must 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 can achieve 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
- Get 1 double boiler to temper the chocolate
- Make ready 1 round shaped silicon mould
- Make ready For the Coconut Mousse
- Prepare 1 Pkt Coconut Milk
- Take 1/4 cup water
- Get 1/4 cup sugar
- Get 2 cups Amul Cream
- Make ready 1 handful Shredded Coconut
- Prepare 2 tbsp agar agar or Carrageenan
- Take For the Gulkand Wontons
- Prepare 4 Wonton Wrappers
- Get 4 tsp Gulkand
- Prepare For the Paan Cheesecake
- Prepare 4 Betel Leaves
- Get 100 gms Hund Curd
- Prepare 75 gms Chenna (Homemade)
- Take 50 gms Amul Fresh Cream
- Make ready 50 gms Castor Sugar
- Get 2 tbsp Agar Agar or Carrageenan
- Get 1 Meetha Paan (Ready Made)
- Get as needed Water to dissolve the agar agar
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.
So that’s going to wrap this up with this special food the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
