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Edible Mug Representing cocoa pudding, caramelized banana Halwa
Edible Mug Representing cocoa pudding, caramelized banana Halwa

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We hope you got benefit from reading it, now let’s go back to edible mug representing cocoa pudding, caramelized banana halwa recipe. To make edible mug representing cocoa pudding, caramelized banana halwa you need 45 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Edible Mug Representing cocoa pudding, caramelized banana Halwa:
  1. Use For edible mug
  2. Provide 1 cup dark chocolate
  3. Take For cocoa hazelnut pudding
  4. Use 2 cups milk
  5. Get 2 tsp corn flour
  6. Provide 2 tbsp cocoa powder
  7. Prepare 1 tbsp hazelnut crushed
  8. Get 1/2 cup sugar
  9. Provide Pinch salt
  10. Prepare 1 tsp cocoa essence
  11. Provide 1 tbsp butter
  12. Provide 1/2 cup chocolate chips
  13. Take For chocolate cookies
  14. Prepare 1 cup+ 2 tbsp maida
  15. Use 1/2 cup butter
  16. Provide 2 tbsp cocoa powder
  17. Get 2 tbsp Chocolate chips
  18. Provide 2 tsp baking powder
  19. Use 3-4 tbsp milk
  20. Prepare 1/4 tsp salt
  21. Prepare 1/2 tsp vanilla essence
  22. You need For Lemon drizzle cake
  23. Provide 1/2 cup butter
  24. Provide 1/2 cup sugar
  25. Take 1 cup maida
  26. Take 1 cup buttermilk
  27. Take 1 tsp baking powder
  28. Get 1/2 tsp baking soda
  29. Get 1 tbsp lemon juice
  30. Use 1 Zest of lemon
  31. You need For Caramelized banana halwa
  32. You need 2 tbsp butter
  33. Provide 1/2 cup milkmaid
  34. Get 1 cup sugar
  35. Take 2 large banana pulp
  36. Use Pinch salt
  37. Prepare 1 tsp vanilla essence
  38. Prepare For Cocoa whipped cream
  39. Get 1 cup whipped cream
  40. Prepare 3 tbsp cocoa powder
  41. You need 1/4 cup icing sugar
  42. You need For Garnishing
  43. Prepare As required Chocolate vermicelli
  44. You need Some Strawberries
  45. You need Some flowers
Steps to make Edible Mug Representing cocoa pudding, caramelized banana Halwa:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For assembling. Take chocolate mugs. Fill in cocoa hazelnut pudding. Add crumbles of lemon cake.
  8. Now add deconstructed cookies and top with cocoa whipped cream. Sprinkle some chocolate vermicelli. Place one strawberry.
  9. 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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