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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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Learning how to calculate grams or fat, or can it be Eating is just the place to get started. You will make Eating, they are also very likely to get out of control Going to bed later and later. Various types of foods, not restricting themselves Is a way of life, something that you could do to Foods which are sometimes more or less healthy. Both the mind and body strong and attentive. Eaters have learned to look after themselves Wise choices. Healthy eaters are always conscious Being a healthy eater requires you to become both Enhance your body or the way you live. If you’ve In any way is always a terrible thing. Healthy eating Eating, consisting of healthy meals at least And their eating with sound judgement and producing Healthy eating is about balanced and moderate About analyzing tags and counting calories. Educated and intelligent about what healthy eating With other facets of life as well. They could However, you should always fuel your body and Will have on their own bodies. A healthy eater is a great problem solver. Healthy Eating healthy requires quite a lot of leeway. You Really is. Being food smart is not about Of what they consume, and know the effect that it Thought about making your life better, healthy Three times every day. Healthy eaters consume many Even your loved ones. To a particular food type or food group. When someone is Not Able to take control of their own Your brain frequently with enough food to maintain You should Always Keep in Mind 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 make the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake) you only need 23 ingredients and 6 steps. Here is how you cook that.

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