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Main Ingredients | Ripe mango pulp, White chocolate |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Easter Egg-SK Khazana
- 1/2 cup Ripe mango pulp
- 2 cups White chocolate chopped
- 1/2 cup Fresh cream
- 1 teaspoon Vanilla essence
- 2 cups Whipped cream
- 1 tablespoon Gelatin melted
- as required White chocolate melted
- for garnish Gold varq
Method
- Boil mango pulp in a non-stick pan.
- Take 1 cup white chocolate in a bowl, add the boiling mango pulp and mix till the chocolate melts and blends with the mango pulp. Transfer into a clean bowl and keep it in the refrigerator to set.
- Heat ½ cup fresh cream in another non-stick pan. Take the remaining white chocolate into another bowl, add the hot cream and mix till the chocolate melts. Add vanilla essence and mix well.
- Add 1 cup whipped cream and fold in gently. Add the remaining whipped cream and mix gently again.
- Add melted gelatin and mix well.
- Put this mixture into both halves of egg moulds.
- Take the mango pulp mixture out of the refrigerator, divide them into equal balls. Place a ball in one half the egg mould, bring the other half over it and close. Keep the moulds in the freezer to set.
- Once set take the moulds out of the freezer, insert a stick into each egg, dip them in melted white chocolate till they are fully coated and keep them in the refrigerator to set.
- Once set take them out of the refrigerator and place each egg on a sugar nest kept on a serving platter. Garnish each egg with a piece of gold varq. Cut one egg into half and serve immediately.
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