Simple Way to Prepare Ultimate Blueberry Dessert Plater

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Perfect Blueberry Dessert Plater. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Blueberry Dessert Plater, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blueberry Dessert Plater delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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

#paneer This is a combination Dessert made mainly of bangoli sweets i.e paneer. I have fused bluberry flavoured bangoli stuffed chamcham with same flavoured rasgulla, same flavoured bluberry jam panacotta and simple youghurt . To balance the sweetness I have applied a bed of baked almond crumble. For blueberry flavour I have used frozen blueberry concentrate.

Ingredients and spices that need to be Make ready to make Blueberry Dessert Plater:

1. For Rasgulla and chamcham
2. 500 ml milk
3. Juice of 1 small lemon
4. 2 cups water
5. 1/2 cup sugar
6. 1/2 tsp corn flour
7. 2 teaspoon frozen blueberry concentrate
8. For chamcham filling
9. 1/2 cup sweet khoya
10. 2 teaspoon frozen blueberry concentrate
11. 2 teaspoon desiccated coconut
12. For blueberry Panna Cotta
13. 1 cup milk
14. 2 teaspoon frozen blueberry concentrate
15. 1/2 tsp gelatin
16. 2 teaspoon icing sugar
17. 1/2 tsp Berry blast jam
18. For baked almond crumble
19. 1/3 cup plain whole wheat flour
20. 3 teaspoon sugar
21. 6 almond sliced
22. 2 teaspoon butter
23. Extra ingredients
24. 1/2 cup plain yoghurt
25. as needed Dry rose petals

Instructions to make 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.

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So that is going to wrap this up with this special food Steps to Make Favorite Blueberry Dessert Plater. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!