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The ingredients needed to prepare The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Use For the Chocolate Shells
- Provide 1/4 Cooking Chocolate slab
- Take 1 double boiler to temper the chocolate
- Provide 1 round shaped silicon mould
- You need For the Coconut Mousse
- Use 1 Pkt Coconut Milk
- You need 1/4 cup water
- Prepare 1/4 cup sugar
- You need 2 cups Amul Cream
- Prepare 1 handful Shredded Coconut
- Get 2 tbsp agar agar or Carrageenan
- Take For the Gulkand Wontons
- Provide 4 Wonton Wrappers
- Use 4 tsp Gulkand
- Prepare For the Paan Cheesecake
- Prepare 4 Betel Leaves
- Provide 100 gms Hund Curd
- Prepare 75 gms Chenna (Homemade)
- You need 50 gms Amul Fresh Cream
- Prepare 50 gms Castor Sugar
- You need 2 tbsp Agar Agar or Carrageenan
- You need 1 Meetha Paan (Ready Made)
- You need 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):
- 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.
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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