Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
#FIHRCookPadContest Coconut is the sign for an auspicious beginning, while betel leaves signify the successful end of an occasion. Presenting to you a Coconut mousse in Chocolate shells , Gulkand Wontons and a Paan Cheesecake! #FIHRCookPadContest Coconut is the sign for an auspicious beginning, while betel leaves signify the successful end of an occasion. Presenting to you a Coconut mousse in Chocolate shells , Gulkand Wontons and a Paan Cheesecake!
The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin 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 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
- Take 1 double boiler to temper the chocolate
- Prepare 1 round shaped silicon mould
- Prepare For the Coconut Mousse
- Take 1 Pkt Coconut Milk
- Take 1/4 cup water
- Make ready 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
- Prepare 4 Wonton Wrappers
- Make ready 4 tsp Gulkand
- Make ready For the Paan Cheesecake
- Prepare 4 Betel Leaves
- Take 100 gms Hund Curd
- Prepare 75 gms Chenna (Homemade)
- Take 50 gms Amul Fresh Cream
- Prepare 50 gms Castor Sugar
- Take 2 tbsp Agar Agar or Carrageenan
- Prepare 1 Meetha Paan (Ready Made)
- Get as needed Water to dissolve the agar agar
If one can of coconut milk doesn't have enough solid coconut cream, then use more from another can. Rich vegan chocolate coconut mousse recipe that's made with coconut milk that takes minutes to make. It's thick, rich, creamy, dairy-free and suitable for vegan, paleo and refined sugar-free diets. There's honestly no science to this low carb chocolate mousse as you won't be making an egg custard.
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.
Instead, you'll bloom the cocoa in hot coconut milk along with the sweetener, allow it to cool and subsequently fold in some whipped cream (coconut, heavy or sour all work wonders!). This fluffy coconut mousse comes together quick and easy and is loaded with a cold, creamy coconut flavor! Top with your favorite toppings and it's the perfect summer dessert! Serene from House of Yumm back with you today and I'm sharing what is possibly my all time favorite summer treat… Whip the heavy cream until it becomes stiff. Add the cream to the cooled coconut mixture and fold with a spatula until it becomes one liquid.
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. 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. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
