Edible Mug Representing cocoa pudding, caramelized banana Halwa.
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Composition - Edible Mug Representing cocoa pudding, caramelized banana Halwa:
- Require For edible mug.
- Need 1 cup for dark chocolate.
- Require For of cocoa hazelnut pudding.
- Prepare 2 cups milk.
- Give 2 tsp for corn flour.
- You need 2 tbsp cocoa powder.
- Require 1 tbsp of hazelnut crushed.
- Need 1/2 cup for sugar.
- Prepare Pinch of salt.
- Require 1 tsp of cocoa essence.
- Provide 1 tbsp for butter.
- Prepare 1/2 cup for chocolate chips.
- Need For - chocolate cookies.
- Need 1 cup+ 2 tbsp - maida.
- Give 1/2 cup - butter.
- You need 2 tbsp cocoa powder.
- Provide 2 tbsp for Chocolate chips.
- Prepare 2 tsp - baking powder.
- Prepare 3-4 tbsp of milk.
- You need 1/4 tsp of salt.
- Require 1/2 tsp of vanilla essence.
- You need For - Lemon drizzle cake.
- You need 1/2 cup for butter.
- You need 1/2 cup sugar.
- Require 1 cup of maida.
- Give 1 cup for buttermilk.
- Require 1 tsp - baking powder.
- Give 1/2 tsp for baking soda.
- Give 1 tbsp of lemon juice.
- Prepare 1 of Zest of lemon.
- Give For Caramelized banana halwa.
- You need 2 tbsp for butter.
- Provide 1/2 cup of milkmaid.
- Prepare 1 cup sugar.
- Provide 2 of large banana pulp.
- Provide Pinch - salt.
- You need 1 tsp of vanilla essence.
- Require For for Cocoa whipped cream.
- Prepare 1 cup - whipped cream.
- Require 3 tbsp - cocoa powder.
- Prepare 1/4 cup icing sugar.
- Need For of Garnishing.
- Need As required for Chocolate vermicelli.
- Need Some of Strawberries.
- Give Some flowers.
Edible Mug Representing cocoa pudding, caramelized banana Halwa steps:
- For edible mug. Melt dark chocolate on double boiler. When melts add this to muffin mould and freeze it. Unmould the chocolate mugs and keep in refrigerator untill used..
- For cocoa hazelnut pudding. In a non stick pan add milk and corn flour. Mix well and add sugar and salt. Add cocoa powder, butter, chocolate chips and chocolate essence and bring it to boiling. Cook until thick and creamy. Add hazelnut crushed and mix well. Refrigerate until used..
- For chocolate cookies. Sieve maida, baking powder and cocoa powder and sugar salt and keep it aside. Add butter, essence and milk and mix together to make a dough. Freeze for 5 mins and make balls and bake in preheated oven at 180°c for 15 mins. Cool on rack and store in airtight container..
- For lemon drizzle cake. Mix butter, buttermilk and lemon zest and keep it aside. In another bowl sieve maida, sugar, baking soda, baking powder, salt and keep it aside. Mix dry and wet ingredients. Do not over beat. In a rectangular mould pour the batter and bake in preheated oven at 180°c for 25-30 mins. I have used small sized tins. Cool and slice the cake for further use..
- For caramelized banana pudding. In a pan heat butter and add sugar. Mix untill melted and partially caramelized. Add milkmaid and mix well. Cook untill light brown. Add banana pulp, essence and salt and cook until halwa like consistency is achieved. Cool and keep it aside for further use..
- For cocoa whipped cream. Beat whipped cream with hand beater. Add icing sugar and cocoa powder. Fill in piping bag and keep in fridge for later use..
- For assembling. Take chocolate mugs. Fill in cocoa hazelnut pudding. Add crumbles of lemon cake..
- Now add deconstructed cookies and top with cocoa whipped cream. Sprinkle some chocolate vermicelli. Place one strawberry..
- For plating. In one corner of plate add some deconstructed cookies and place edible mug. Place some caramelized banana Halwa like you want. Add some Strawberry and flowers and cookies and decorate in your way..
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