Step-by-Step Guide to Make Ultimate Blueberry Dessert Plater - Free Download

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We hope you got benefit from reading it, now let's go back to blueberry dessert plater recipe. You can cook blueberry dessert plater using 25 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Blueberry Dessert Plater:

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

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