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)

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, the amazing trio (coconut mousse in chocolate shells, gulkand, wontons and a paan cheesecake). One of my favorites food recipes. For mine, I’m gonna 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 recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) is something that I have loved my whole life. They are fine and they look wonderful.

The Coconut Trio live at Foghorn in Newcastle. 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. Also these coconut ladoos are filled with gulkand (rose petal preserve).

To begin with this particular recipe, we must prepare a few ingredients. You can have 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):
  1. Make ready For the Chocolate Shells
  2. Take 1/4 Cooking Chocolate slab
  3. Take 1 double boiler to temper the chocolate
  4. Prepare 1 round shaped silicon mould
  5. Prepare For the Coconut Mousse
  6. Get 1 Pkt Coconut Milk
  7. Make ready 1/4 cup water
  8. Prepare 1/4 cup sugar
  9. Prepare 2 cups Amul Cream
  10. Prepare 1 handful Shredded Coconut
  11. Get 2 tbsp agar agar or Carrageenan
  12. Take For the Gulkand Wontons
  13. Make ready 4 Wonton Wrappers
  14. Get 4 tsp Gulkand
  15. Make ready For the Paan Cheesecake
  16. Get 4 Betel Leaves
  17. Prepare 100 gms Hund Curd
  18. Prepare 75 gms Chenna (Homemade)
  19. Take 50 gms Amul Fresh Cream
  20. Prepare 50 gms Castor Sugar
  21. Make ready 2 tbsp Agar Agar or Carrageenan
  22. Take 1 Meetha Paan (Ready Made)
  23. Get as needed Water to dissolve the agar agar

High protein vegan snacks like these are dairy-free & gluten-free! Recipe: Last-Minute Spicy Coconut Wonton Soup. by Christine Gallary. Add the coconut milk, fish sauce, and sugar, and bring back to a simmer uncovered. Add the dumplings, mushrooms, and snow peas, and simmer, stirring occasionally, until the dumplings are cooked through according to package.

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.

Coconut oil has wide application in cosmetic industry. Coconut oil is part of various lotions because it smells nice and increases the moisture of the skin. Sap extracted from the closed flower is used for the production of alcoholic beverage called "coconut vodka". In a bowl mix together the nuts, condensed milk, almond extract and coconut. I used freshly grated coconut and its milk which makes this cake so moist and flavourful.

So that is going to wrap it 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 your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!