Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). One of my favorites. For mine, I will make it a 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 favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. 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.
The Coconut Trio, Newcastle, New South Wales. It was an amazing evening and we are very humbled. Also a huge shout out to Josh Maynard and his awesome team at Beyond Sound & Lighting for making our job that much easier with the professional crisp. Filled with gulkand in the center, these instant Paan Coconut Ladoo are an easy sweet to make In these Paan Coconut Ladoo, I have combined the flavors of meetha paan and coconut and they turned out absolutely amazing.
To get started with this recipe, we must first 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
- Take 1 double boiler to temper the chocolate
- Make ready 1 round shaped silicon mould
- Make ready For the Coconut Mousse
- Get 1 Pkt Coconut Milk
- Prepare 1/4 cup water
- Make ready 1/4 cup sugar
- Get 2 cups Amul Cream
- Make ready 1 handful Shredded Coconut
- Take 2 tbsp agar agar or Carrageenan
- Prepare For the Gulkand Wontons
- Get 4 Wonton Wrappers
- Take 4 tsp Gulkand
- Get For the Paan Cheesecake
- Get 4 Betel Leaves
- Make ready 100 gms Hund Curd
- Take 75 gms Chenna (Homemade)
- Take 50 gms Amul Fresh Cream
- Prepare 50 gms Castor Sugar
- Prepare 2 tbsp Agar Agar or Carrageenan
- Make ready 1 Meetha Paan (Ready Made)
- Take as needed Water to dissolve the agar agar
Scrumptious rose-flavoured coconut laddus stuffed with an aromatic filling of gulkand and nuts. Some cocoa powders are tasteless and some leave a bitter flavor in the finished recipes. I like my mousse on the bittersweet side. A sprinkling of ground cinnamon and a pinch of ground red chili pepper gives it a Mexican hot chocolate flavor.
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.
I like my mousse on the bittersweet side. A sprinkling of ground cinnamon and a pinch of ground red chili pepper gives it a Mexican hot chocolate flavor. This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut.
So that’s going to wrap this 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 confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
