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Paan Supari Cheese Cake with Gulkand Jelly

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Paan Supari Cheese Cake with Gulkand Jelly

  • 45 mins
  • Serves 20
  • Medium

Directions

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Ingredients

  • Sweetened whipped cream -400 gm
  • Paan leaves puree -100 gm
  • Fennel seed -30 gm
  • Dry rose petals -30 gm
  • For jelly- Gulkand -100 gm
  • Gelatin -8 gm
  • Gelatin -10 gm
  • Milk -100 ml
  • Supari – 10 gms
  • Mascarpone cheese – 200 gm
  • Water -100 gm

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    Steps

    1
    Done

    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 2hrs to set.

    2
    Done

    For mousse boil together paan leaves puree, milk, fennel seeds, supari and rose petals. Strain, allow to cool and add mascarpone cheese, melted gelatin and then fold in the whipped cream.

    3
    Done

    Layer this mousse mixture in a rectangle 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.

    4
    Done

    Keep in fridge for 1hr, demould and cut into desired shape.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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