Recipe .

Recipe of Iconic Blueberry Dessert Plater for Lunch Food

Written by Louisa Graham Jun 22, 2021 ยท 4 min read
Recipe of Iconic Blueberry Dessert Plater for Lunch Food

Recipe of Iconic Blueberry Dessert Plater for Lunch Food

Blueberry Dessert Plater

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, blueberry dessert plater. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Blueberry Dessert Plater is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Blueberry Dessert Plater is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook blueberry dessert plater using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Blueberry Dessert Plater:
  1. Get For Rasgulla and chamcham
  2. Prepare 500 ml milk
  3. Take Juice of 1 small lemon
  4. Prepare 2 cups water
  5. Make ready 1/2 cup sugar
  6. Get 1/2 tsp corn flour
  7. Make ready 2 teaspoon frozen blueberry concentrate
  8. Take For chamcham filling
  9. Prepare 1/2 cup sweet khoya
  10. Make ready 2 teaspoon frozen blueberry concentrate
  11. Take 2 teaspoon desiccated coconut
  12. Make ready For blueberry Panna Cotta
  13. Take 1 cup milk
  14. Make ready 2 teaspoon frozen blueberry concentrate
  15. Take 1/2 tsp gelatin
  16. Prepare 2 teaspoon icing sugar
  17. Prepare 1/2 tsp Berry blast jam
  18. Prepare For baked almond crumble
  19. Prepare 1/3 cup plain whole wheat flour
  20. Make ready 3 teaspoon sugar
  21. Prepare 6 almond sliced
  22. Make ready 2 teaspoon butter
  23. Make ready Extra ingredients
  24. Get 1/2 cup plain yoghurt
  25. Take as needed Dry rose petals
Steps to make Blueberry Dessert Plater:
  1. A. Sliced Cham Cham B.chamcham filling Quenelle C.Rasgulla The.plain yoghurt E.stuffed chamcham F.bluebrrry panacotta G. Baked almond crumble.
  2. First we will make Panna Cotta. In a pan heat milk. Take a small bowl add gelatin and cold water. When the gelatin is bloomed add one fourth cup of hot milk from the heating pan. When the gelatin is completely dissolved add this mixture to boiling milk. Add sugar and bring to a boil. turn off the gas and allow to cool. When it comes to room temperatue add blueberry concentrate and blueberry jam into the mixture. Pour this mixture into a nicely shaped ball and put in refrigerator to set.
  3. To make Cham Cham and rasgulla heat 500 ml full fat milk. Bring it to a boil. Now take lemon juice and dilute with simple water. Add this mixture into boiling milk. Milk will start curdling. Sieve this milk with the help of cotton cloth. Drain off all water from paneer. Now take this paneer into a dish and start kneeding. Add corn flour and needed to make a dough.
  4. Add blueberry concentrate into the dough and mix well. Give the dough shape to make Cham Cham and rasgulla. Meanwhile add water and sugar into a pan and bring to a boil. When the water start boiling add Cham Cham and rasgulla to it. Cover the pan and cook for 12 minutes on medium flame. When it comes to room temperature put them in the fridge to set.
  5. To make almond crumble mix whole wheat flour and butter into a dish. It will look like bread crumb. Add in sugar and almond chips. Mix and bake in preheated oven at 180 degree centigrade for 12 to 15 minutes. Base of baked almond crumble is ready.
  6. For Cham Cham filling mix both sweet khoya and blueberry concentrate into a ball. If needed add one teaspoon of milk. Keep desiccated coconut separate to sprinkle over the Cham Cham.
  7. Fill the piping bag with plain yoghurt. If you do not have yoghurt you can use hung curd with icing sugar.
  8. Take a black colour plate for plating. Spread almond crumble. Unmould the Panna Cotta and place over the almond crumble. Cham Cham and add filling into it. Sprinkle some desiccated coconut and place over unmoulded Panna Cotta.
  9. Place sliced Cham Cham on both the ends. Place rasgulla randomly on the plate. Make a Quenelle of remaining chamcham filling and place over the almond crumble. Make random designs with the help of yoghurt. Garnish with some dried rose petals.

So that is going to wrap this up for this exceptional food blueberry dessert plater recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!