Recipe of Award-winning Edible Mug Representing cocoa pudding, caramelized banana Halwa
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Edible Mug Representing cocoa pudding, caramelized banana Halwa. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Edible Mug Representing cocoa pudding, caramelized banana Halwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Edible Mug Representing cocoa pudding, caramelized banana Halwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Edible Mug Representing cocoa pudding, caramelized banana Halwa is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Edible Mug Representing cocoa pudding, caramelized banana Halwa estimated approx 45mins.
To begin with this recipe, we have to first prepare a few components. You can cook Edible Mug Representing cocoa pudding, caramelized banana Halwa using 45 ingredients and 9 steps. Here is how you can achieve it.
#eggless
This an edible mug made up of dark chocolate. Filled with cocoa hazelnut pudding, lemon drizzle cake and cookie crumbs. Topped with cocoa whipped cream and strawberries. Together I have served caramelized banana Halwa and deconstructed chocolate chip cookies.
Ingredients and spices that need to be Make ready to make Edible Mug Representing cocoa pudding, caramelized banana Halwa:
- For edible mug
- 1 cup dark chocolate
- For cocoa hazelnut pudding
- 2 cups milk
- 2 tsp corn flour
- 2 tbsp cocoa powder
- 1 tbsp hazelnut crushed
- 1/2 cup sugar
- Pinch salt
- 1 tsp cocoa essence
- 1 tbsp butter
- 1/2 cup chocolate chips
- For chocolate cookies
- 1 cup+ 2 tbsp maida
- 1/2 cup butter
- 2 tbsp cocoa powder
- 2 tbsp Chocolate chips
- 2 tsp baking powder
- 3-4 tbsp milk
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- For Lemon drizzle cake
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup maida
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1 Zest of lemon
- For Caramelized banana halwa
- 2 tbsp butter
- 1/2 cup milkmaid
- 1 cup sugar
- 2 large banana pulp
- Pinch salt
- 1 tsp vanilla essence
- For Cocoa whipped cream
- 1 cup whipped cream
- 3 tbsp cocoa powder
- 1/4 cup icing sugar
- For Garnishing
- As required Chocolate vermicelli
- Some Strawberries
- Some flowers
Instructions to make Edible Mug Representing cocoa pudding, caramelized banana Halwa
- 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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