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Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). One of my favorites. For mine, I am going to 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 recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something which I have loved my whole life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Get For the Chocolate Shells
- Get 1/4 Cooking Chocolate slab
- Take 1 double boiler to temper the chocolate
- Take 1 round shaped silicon mould
- Take For the Coconut Mousse
- Get 1 Pkt Coconut Milk
- Make ready 1/4 cup water
- Take 1/4 cup sugar
- Prepare 2 cups Amul Cream
- Prepare 1 handful Shredded Coconut
- Get 2 tbsp agar agar or Carrageenan
- Take For the Gulkand Wontons
- Get 4 Wonton Wrappers
- Take 4 tsp Gulkand
- Prepare For the Paan Cheesecake
- Take 4 Betel Leaves
- Prepare 100 gms Hund Curd
- Make ready 75 gms Chenna (Homemade)
- Get 50 gms Amul Fresh Cream
- Make ready 50 gms Castor Sugar
- Prepare 2 tbsp Agar Agar or Carrageenan
- Prepare 1 Meetha Paan (Ready Made)
- Get 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 this 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 reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
