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