India x France

Paan truffles

A French truffle with a paan shop accent.

150 minTime

2 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

168kcal

2 gprotein

1 gfibre

150minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

White chocolate200 g, chopped

Fresh cream (thickened cream, heavy cream)¼ cup

Betel leaf4 leaves, stems removed

Gulkand2 tbsp

Fennel seeds1 tsp, toasted and crushed

Cardamoma pinch

Desiccated coconut (unsweetened shredded coconut)½ cup, to roll

5 steps

1Blend the betel leaves and gulkand with 1 tbsp of the cream to a smooth paste.
2Heat the rest of the cream until steaming and pour over the chocolate. Wait 2 minutes, then stir smooth.
3Stir in the paan paste, fennel and cardamom. Chill 2 hours until firm enough to scoop.
4Scoop teaspoonfuls, roll quickly between cool palms and coat in coconut.
5Keep in the fridge up to a week. Take out 10 minutes before eating.

Serve it like this

Pack in paper cases in a box with a betel leaf on top, or pile on a small brass plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.