Paan Cheese Cake With Gulkand Jelly
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A fusion dessert with pan, supari and gulkand.
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Ingredients
- Sweetened whipped cream -400 gm
- Gelatin -10 gm
- Paan leaves puree -100 gm
- Water -100 ml
- Fennel seed -30 gm
- Supari - 10 gms
- Dry rose petals -30 gm
- Mascarpone cheese - 200 gm
- Condensed milk - 100 gm
- For jelly- Gulkand -100 gm
- Water -100 gm
- Gelatin -8 gm
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Instructions
- For jelly soak gelatin for 10min in 20ml cold water. Boil rest of water and gulkand.
- Add gelatin to this mixture when hot and set in a mould keep in fridge for 1 hour to set.
- For mousse boil together paan leaves puree, water, fennel seeds, supari and rose petals. Strain, allow to cool and add mascarpone cheese , condensed milk, melted gelatin and then fold in the whipped cream.
- Layer this mousse mixture in a square mould filling 1/3 of the pan, level it with a spoon. Add a layer of pre set jelly and then fill the mould with remaining mousse.
- Garnish with strawberry compote and mint leaves.
- Keep in fridge for 4-5 hours to set, demould and cut into desired shape.
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