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Cooking could be among the oldest abilities in the world. That does not suggest that there are any kind of limitations to the expertise offered for the chef curious about increasing his/her skills. Even the finest chefs, also experts, can constantly find new recipes, techniques as well as techniques to enhance their kitchen skills, so lets try this The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) recipe, we hope you like it.

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

There is constantly something brand-new to find out when it comes to cooking and every chef's skill-set is open to improvement. This The Amazing Trio (Coconut mousse in Chocolate shells, Gulkand, Wontons and a Paan Cheesecake) recipe is just a few recipe ideas to aid improve your chef's performance. There are much more great recipes around as well as great chefs keep looking for them throughout their lives. Consistent understanding is the vital to ever-improving food preparation skills.

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