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Pan & Gulkand Trifle

Irresistible Pan & Gulkand Trifle: A No-Bake Delight

Indulge in the delightful layers of Pan & Gulkand Trifle, blending exotic ingredients for a perfect no-bake dessert experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: DESSERTS
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 115 grams Unsalted Butter Ensure it’s at room temperature for easier mixing.
  • 115 grams Caster Sugar Dissolves more easily than regular sugar.
  • 2 Eggs or egg substitute Provides structure and moisture.
  • 100 grams All-Purpose Flour Substitute with cake flour for a lighter texture.
  • 10 grams Cornflour Can be replaced with more all-purpose flour.
  • 1.5 tsp Baking Powder Leavens the cake for fluffiness.
  • 0.25 tsp Salt Balances the sweetness.
For the Mousse
  • 100 grams Betel Leaves Opt for fresh, tender leaves for the best taste.
  • 100 ml Full-Fat Milk Provides creaminess that complements the mousse nicely.
  • 100 ml Liquid Whipping Cream Adds volume and stability to the mousse.
  • 200 grams White Chocolate Choose high-quality chocolate for fantastic flavor.
  • 6 grams Gelatin Powder Essential for setting the mousse.
  • 250 ml Additional Liquid Whipping Cream Used for folding into the mousse for a light texture.
For the Layers
  • 100 grams Gulkand Enhancing flavor in the trifle.
  • 50 grams Mukhwas Adds delightful flavor and texture.
  • 50 grams Sweet Fennel Seeds Adds crunch and aroma.
  • 200 grams White Chocolate for shell Coats the mousse for an inviting crispy shell.

Equipment

  • mixing bowls
  • baking tray
  • whisk
  • Blender
  • sieve
  • individual molds
  • Freezer

Method
 

Preparation Steps
  1. Preheat your oven to 170°C (340°F) to prepare for baking the cake base.
  2. In a large bowl, blend together all-purpose flour, cornflour, baking powder, and salt.
  3. In a separate mixing bowl, cream together unsalted butter and caster sugar until light and fluffy.
  4. Incorporate the eggs (or substitute) and vanilla essence, mixing until well incorporated.
  5. Gently fold the dry mixture into the wet ingredients without overmixing.
  6. Pour the batter into a greased baking tray and bake for approximately 15 minutes or until golden.
  7. Allow it to cool completely, then cut into rounds.
  8. Blend the fresh betel leaves into a fine paste, heat with milk and cream, then strain to remove fibers.
  9. Mix this with melted white chocolate and bloomed gelatin to create a smooth mousse.
  10. Whip the remaining cream until soft peaks form, then gently fold it into the chocolate mixture.
  11. Layer the mousse in individual molds, add gulkand, and top with another layer of mousse.
  12. Press in the cake rounds on top, and freeze the assembled trifles for 4-6 hours.
  13. Melt additional white chocolate and briefly dip the mousse cakes in it, letting them set.
  14. Optional: Decorate with crushed nuts or a cherry before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 7IUVitamin C: 1mgCalcium: 10mgIron: 5mg

Notes

Ensure all ingredients are fresh for the best results. Allow the trifle to chill completely in the freezer for optimal texture.

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