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Before you jump to The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.
The kitchen on its own provides you with many small methods by which energy and money can be saved. It is quite easy to live green, of course. Largely, all it takes is a little bit of common sense.
We hope you got benefit 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 cook The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake):
- Prepare For the Chocolate Shells
- Prepare 1/4 Cooking Chocolate slab
- Provide 1 double boiler to temper the chocolate
- Get 1 round shaped silicon mould
- Provide For the Coconut Mousse
- Take 1 Pkt Coconut Milk
- Take 1/4 cup water
- Prepare 1/4 cup sugar
- Get 2 cups Amul Cream
- You need 1 handful Shredded Coconut
- Use 2 tbsp agar agar or Carrageenan
- Use For the Gulkand Wontons
- Take 4 Wonton Wrappers
- Provide 4 tsp Gulkand
- Use For the Paan Cheesecake
- Get 4 Betel Leaves
- Prepare 100 gms Hund Curd
- Take 75 gms Chenna (Homemade)
- You need 50 gms Amul Fresh Cream
- Take 50 gms Castor Sugar
- Use 2 tbsp Agar Agar or Carrageenan
- You need 1 Meetha Paan (Ready Made)
- Get 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.
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