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Congrats to Bikesh Kathet from Nepal for winning our first #WorldWideTestKitchen challenge, and sharing his creativity and skills with us. Here Chef Mikel Anthony recreates his recipe “Crispy Cone with Khadda Masala Mascarpone” – full recipe below!
Crispy Charcoal Cone
2 ea. Eggs
1/2 cup White sugar(Less would be better)
3 tbsp. Milk
1/4 cup Butter, unsalted, melted, and cooled
1/3 cup AP flour
1/2 cup Edible activated charcoal powder
1/2 tsp. Vanilla extract
pinch of Salt
Bite the egg and sugar until frothy.
Add butter milk and vanilla.
Mix flour charcoal powder and salt in a separate bowl then add into the batter and combine.
Use 1 tbsp. of batter for one cone. Cone should be of thumb size.
200 g. Mascarpone cheese
30 g. Labneh
6 g. Garam masala
pinch of Salt
3 g. Activated charcoal powder
Pomegranate seeds (for garnish)
Black lemon powder (for garnish
Mix mascarpone and labneh with garam masala.
Add activated charcoal powder and pinch of salt and mix. (Consistency of the mixture should be like ice cream.)
Fill the 1/3 of the cone using piping bag.
Then garnish with some pomegranate seed and sprinkle some black lemon powder.