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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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The ingredients needed to make 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. Take 1 double boiler to temper the chocolate
  4. Provide 1 round shaped silicon mould
  5. Provide For the Coconut Mousse
  6. Use 1 Pkt Coconut Milk
  7. You need 1/4 cup water
  8. Take 1/4 cup sugar
  9. Take 2 cups Amul Cream
  10. You need 1 handful Shredded Coconut
  11. Get 2 tbsp agar agar or Carrageenan
  12. You need For the Gulkand Wontons
  13. Use 4 Wonton Wrappers
  14. Use 4 tsp Gulkand
  15. You need For the Paan Cheesecake
  16. Prepare 4 Betel Leaves
  17. Get 100 gms Hund Curd
  18. You need 75 gms Chenna (Homemade)
  19. Use 50 gms Amul Fresh Cream
  20. You need 50 gms Castor Sugar
  21. Take 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.

But what attracts me by this coconut panna cotta is the unique combination of flavor. You may serve it with creme Anglaise, but I like the flavor combination of chocolate and pandan. The tofu provides a smooth and creamy base, and the dark chocolate adds decadence as well as antioxidants. This recipe sounds amazing, will definitely try asap!!! Chocolate Coconut Cake from King Arthur Flour®.

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