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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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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 only need 23 ingredients and 6 steps. Here is how you cook that.

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