How to make Easter Egg-SK Khazana -
These eggs look so real that you will surprised when you taste them and find them deliciously sweet
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ripe mango pulp (पके हुए आम का पल्प ), White chocolate (सफेद चॉकलेट)
Cuisine : Fusion
Course : Desserts
For more recipes related to Easter Egg-SK Khazana checkout Mango Cream, Mango Fudge SK Khazana, Eggless Mango Mousse , Mango Ice Cream . You can also find more Desserts recipes like Coconut Panna Cotta with Mango Salsa Eggless White Chocolate Chips and Cranberry Cookie Coconut Jaggery Pancake Paneer and Apple Pudding
Easter Egg-SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Easter Egg-SK Khazana Recipe
Ripe mango pulp 1/2 cup
White chocolate chopped 2 cups
Fresh cream 1/2 cup
Vanilla essence 1 teaspoon
Whipped cream 2 cups
Gelatin melted 1 tablespoon
White chocolate melted as required
Gold varq for garnish
Method
Step 1
Boil mango pulp in a non-stick pan.
Step 2
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.
Step 3
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.
Step 4
Add 1 cup whipped cream and fold in gently. Add the remaining whipped cream and mix gently again.
Step 5
Add melted gelatin and mix well.
Step 6
Put this mixture into both halves of egg moulds.
Step 7
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.
Step 8
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.
Step 9
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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
