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Preparation Time : 90
Cook Time : 120
Total Time : 210
For the coconut milk pudding(1): Coconut milk 1/2 cups
Milk 1 1/2 cups
Cardamom 4 nos
Vanilla essence 2 drop
Sugar 2 tsp
Gelatin (powdered) 1 1/2 tsp
For the tree logs(2) :Chocolate stick 2 nos
Black grapes 1/4 cups
Brown sugar 2 tbsp
Cardamom 2 nos
Oreo biscuits (dark soil) 3 nos
For the edible bird's nest soil(3) :Ginger biscuits crumbs (or any other chocolate biscuits) 4 nos
Ordinary biscuits (for the light colored soil) 10 nos
Powdered sugar 2 tbsp
For the grapes gel(4) : Black grapes (usually used as coloring agent) 1/4 cups
Sugar 2 tbsp
Vanilla essence 3 drop
Brown sugar 2 tbsp
Gelatin (as per the quantity) 1/4 tbsp
For the edible birds nest(5) :Spaghetti pack 1 nos
Butter (or oil) 1/4 cups
Salt to taste 3-4 pinch
For the colored sugar glass(6):Sugar 1/2 cups
Green food color 1 tbsp
Yellow food color 1 tbsp
For garnishing(7): Coconut (grated) heated and refrigerated 1/4 cups
Black grapes 3 tbsp
Flower (pink colored) 2 nos
Sugar Powder 1 tbsp
For the coconut egg pudding:
In a large bottomed pan add in the coconut milk and gelatin and stir well.
Stir the above mixture until the gelatin (powdered/gelatin sheets) dissolves well in the coconut mixture and set aside.
In the separate sauce pan add milk, cardamom.vanilla and powdered sugar and the brown sugar and mix well.
Turn on the heat and let it combine well in low heat.
Do not let the milk gelatin mixture come to boil. And stir well
Once the milk mixture dissolves the sugar add in the coconut and gelatin mixture in to the pan and combine well.
Stir for about 4-5 minutes and take out of heat. Stir for about 3 to 4 kin and let it rest in a room temperature.
For the birds nest: Taking any of the shaped molds (similar to birds nest) is okay...must be in a circular shape.
In a large pan add in the spaghetti pack and salt to taste and let it boil for about 6 to 8 minutes in medium heat.
Add in 2 tsp. of oil to the boiling mixture(in order to avoid sticking together of spaghetti to one another)
In a frying pan add oil and heat it.
Make the boiled spaghetti to the reacquired nest shape on a separate bowl and immerse into the oil pan.
Fry the spaghetti till it gets the light golden brown as required. And keep aside.
For the grape (gel) :In a large bottomed pan, add in the grapes extracted and stir well on a low heat.
Once mixture starts to heat up add sugar powder and stir well.
Add vanilla essence and cardamom and mix well.
Stir on a low heat for about 5- 6 minutes and reduce to certain level.
Add cornstarch and stir well for 2 to 3 minutes. and set aside
For the sugar crystal:In a large pan add water and heat it up.
Add in the sugar on medium heat and keep stirring well.
Once the sugar dissolves on the process, keep an curious eye on the sugar mixture, so that it doesn’t burn out.
Then add in the required food color and let to caramelize. Once the sugar caramelizes pour in the mixture on butter paper and give the reacquired shape.
Allow the mixture to cool on room temperature.
Once it settles down allow it on to refrigerate.
For the coconut snow:
In a bowl add grated coconut and add cinnamon and cardamom powder(a pinch)
Mix well and add sugar to it.
Mix the mixture and froze it overnight till it sets well.
Once the mixture is set and frozen blend it in blender to form a powder and a snowy texture.
For the Tree Log:Fill the Choco Sticks with prepared grape gel and froze overnight. Till it sets well.
For the presentation makeover:
Place the dirt soil (crumbled biscuits..) on the center of the plate and decorate to the level.
Then place the birds nest on top.
Place the de molded eggs (coconut milk pudding) on the nest.
Side up the nest with medium sized biscuits crumbs in a decorative manner.
Add the sugar crystal (glass) on the top of crumbs.
Place the frozen grapes in garnishing way.
Enjoy this delicious deconstructed dessert with yummy coconut milk pudding represented as birds nest and grape extracted sauce as grape gelled tree logs
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