Edible Mug Representing cocoa pudding, caramelized banana Halwa.
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Composition for Edible Mug Representing cocoa pudding, caramelized banana Halwa:
- Provide For of edible mug.
- Prepare 1 cup dark chocolate.
- Require For for cocoa hazelnut pudding.
- You need 2 cups of milk.
- Need 2 tsp - corn flour.
- Require 2 tbsp - cocoa powder.
- Require 1 tbsp for hazelnut crushed.
- Give 1/2 cup sugar.
- You need Pinch of salt.
- Need 1 tsp - cocoa essence.
- Need 1 tbsp for butter.
- Need 1/2 cup for chocolate chips.
- Provide For for chocolate cookies.
- Give 1 cup+ 2 tbsp - maida.
- Require 1/2 cup for butter.
- You need 2 tbsp of cocoa powder.
- Prepare 2 tbsp for Chocolate chips.
- Give 2 tsp of baking powder.
- Give 3-4 tbsp for milk.
- You need 1/4 tsp - salt.
- You need 1/2 tsp vanilla essence.
- Require For of Lemon drizzle cake.
- Need 1/2 cup of butter.
- Prepare 1/2 cup sugar.
- You need 1 cup maida.
- You need 1 cup of buttermilk.
- Need 1 tsp for baking powder.
- Require 1/2 tsp for baking soda.
- You need 1 tbsp for lemon juice.
- You need 1 Zest of lemon.
- Require For - Caramelized banana halwa.
- Provide 2 tbsp for butter.
- Need 1/2 cup milkmaid.
- Provide 1 cup of sugar.
- Give 2 of large banana pulp.
- Need Pinch salt.
- Require 1 tsp for vanilla essence.
- Need For of Cocoa whipped cream.
- Provide 1 cup whipped cream.
- Give 3 tbsp - cocoa powder.
- Prepare 1/4 cup icing sugar.
- Require For of Garnishing.
- Require As required for Chocolate vermicelli.
- Give Some Strawberries.
- Require Some flowers.
Edible Mug Representing cocoa pudding, caramelized banana Halwa step by step:
- 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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