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If you are having trouble recently in the kitchen when it concerns obtaining your cuisine perfect, you are not alone. Lots of people have all-natural cooking ability yet not quite enough know-how to cook with perfection. This The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) recipe is a good start, easy to prepare and tasty.

Prepare For the Chocolate Shells.
Use Cooking Chocolate slab.
Provide double boiler to temper the chocolate.
Provide round shaped silicon mould.
Provide For the Coconut Mousse.
You need Pkt Coconut Milk.
Provide water.
Use sugar.
Provide Amul Cream.
You need Shredded Coconut.
You need to prepare agar agar or Carrageenan.
Prepare For the Gulkand Wontons.
Use Wonton Wrappers.
You need Gulkand.
Prepare For the Paan Cheesecake.
You need Betel Leaves.
You need to prepare Hund Curd.
Provide Chenna (Homemade).
You need to prepare Amul Fresh Cream.
You need to prepare Castor Sugar.
Use Agar Agar or Carrageenan.
You need to prepare Meetha Paan (Ready Made).
You need to prepare Water to dissolve the agar agar.

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..

Now that you have checked out the The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) recipe, and you have the knowledge that you need to perform in the kitchen. Get that apron out, dust off your mixing bowls and also roll up your sleeves. You have some cooking to do.

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