Name: Paan Cheese Cake with Gulkand Jelly recipe by Rita Arora at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Sweetened whipped cream -400 gm; Gelatin -10 gm; Paan leaves puree -100 gm; Water -100 ml; Fennel seed -30 gm; Supari - 10 gms; Dry rose petals -30 gm; Mascarpone cheese - 200 gm; Condensed milk - 100 gm; For jelly- Gulkand -100 gm; Water -100 gm; Gelatin -8 gm

ABOUT Paan Cheese Cake with Gulkand Jelly RECIPE

A fusion dessert with Paan, Supari and Gulkand.

Ingredients Serving: 4

Sweetened whipped cream -400 gm
Gelatin -10 gm
Paan leaves puree -100 gm
Water -100 ml
Fennel seed -30 gm
Supari - 10 gms
Dry rose petals -30 gm
Mascarpone cheese - 200 gm
Condensed milk - 100 gm
For jelly- Gulkand -100 gm
Water -100 gm
Gelatin -8 gm

Instructions

For jelly soak gelatin for 10min in 20ml cold water. Boil rest of water and Gulkand.
Add gelatin to this mixture when hot and set in a mould keep in the fridge for 1 hour to set.
For mousse boil together Paan leaves puree, water, fennel seeds, supari and rose petals. Strain, allow to cool and add mascarpone cheese, condensed milk, melted gelatin and then fold in the whipped cream.
Layer this mousse mixture in a square mould filling 1/3 of the pan, level it with a spoon. Add a layer of pre set jelly and then fill the mould with remaining mousse.
Garnish with strawberry compote and mint leaves.
Keep in fridge for 4-5 hours, de mould and cut into the desired shape.

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