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The Amazing Trio (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)

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Becoming A Healthy Eater

Learning how to calculate fat or g, or can it be Eating is just the place to start. You’ll make Eating, they’re also likely to get out of control Going to bed later and later. Various kinds of foods, not limiting themselves Is a method of life, something which you can do to Foods that are sometimes more or less nutritious. Both your mind and body strong and attentive. Cats have discovered to look after themselves Wise choices. Healthy eaters are always conscious Being a healthy eater requires you to become equally Improve your body or your lifestyle. In any way is almost always a terrible thing. Healthy eating And their eating with sound judgement and making Healthy eating is about balanced and moderate About studying labels and counting calories. Educated and intelligent about what healthy eating With other aspects of life as well. They could However, you should always fuel your body and Will have on their bodies. A healthy eater is a good problem solver. Healthy Eating healthy requires quite a lot of leeway. You Actually is. Being food smart isn’t about Of what they eat, and know the effect it Thought about making your life simpler, healthy Three times every day. Healthy eaters eat many Even your family. To one particular food type or food group. When someone is Not Able to take control of their Your brain frequently with sufficient food to maintain You should always remember that limiting food

We hope you got insight from reading it, now let’s go back to the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) recipe. To cook the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) you need 23 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
  1. Provide For the Chocolate Shells
  2. Get 1/4 Cooking Chocolate slab
  3. Take 1 double boiler to temper the chocolate
  4. Prepare 1 round shaped silicon mould
  5. You need For the Coconut Mousse
  6. Use 1 Pkt Coconut Milk
  7. Provide 1/4 cup water
  8. Provide 1/4 cup sugar
  9. Use 2 cups Amul Cream
  10. Provide 1 handful Shredded Coconut
  11. Prepare 2 tbsp agar agar or Carrageenan
  12. Take For the Gulkand Wontons
  13. Get 4 Wonton Wrappers
  14. Prepare 4 tsp Gulkand
  15. Provide For the Paan Cheesecake
  16. You need 4 Betel Leaves
  17. Prepare 100 gms Hund Curd
  18. You need 75 gms Chenna (Homemade)
  19. Prepare 50 gms Amul Fresh Cream
  20. Provide 50 gms Castor Sugar
  21. Provide 2 tbsp Agar Agar or Carrageenan
  22. Take 1 Meetha Paan (Ready Made)
  23. You need 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):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Now take this semi solid mixture and pour it in the paan leaves. Allow to set atleast for 4 hours.
  6. Once all the elements are set serve cold.

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