Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chantilly rosogulla. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Chantilly Rosogulla is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chantilly Rosogulla is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chantilly rosogulla using 30 ingredients and 31 steps. Here is how you can achieve that.
The ingredients needed to make Chantilly Rosogulla:
- Get For Rasgulla
- Take 500 ml Milk
- Prepare 2 lemon Juice
- Get 2 cups sugar
- Make ready 5 cups water
- Take For Cream Chantilly
- Make ready 100 gm Whip Cream
- Take 2 tbsp Icing Sugar
- Make ready 3 ml pure Vanilla Extract
- Prepare For Kesar Mousse
- Prepare 50 gm Whip Cream
- Get 100 gm White compound/chocolate
- Make ready 50 gm Cream
- Take 2 ml Rasmalai Essence
- Prepare as needed strands of Kesar(saffron)
- Make ready 7 gm gelatin
- Get For Cardamom Crumble
- Take 45 gm Refined Flour
- Prepare 30 gm Brown Sugar
- Make ready 3 gm Cardamom Powder
- Make ready 25 gm Chopped Pista
- Get 30 gm Butter
- Get For Pomegranate Coulis
- Prepare 1/2 cup Pomegranate Juice
- Get 2 tbsp sugar
- Take 2 tbsp Cornflour
- Take as needed Water
- Get Other ingredients
- Take as needed Pista
- Make ready as needed Saffron strands
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Steps to make Chantilly Rosogulla:
- To make Rasgulla :- Boil milk in a heavy bottom pan.
- Add lemon juice and stir with a laddle. Wait for 2 minutes. Whey will separate from solids.
- Drain the solids from water by putting it in muslin cloth. Let it hang for 1 hour.
- Rub the solids gently with your palm to make it super smooth. It will take around 15 minutes
- Make small balls and keep aside.
- Take water in a deep pan. Add sugar and let it boil.
- Add balls slowly in boiling water. Cover with lid and let it boil for 5 minutes.
- Remover lid, stir a little. Cover with lid and let it cook on medium flame for 5 more minutes.
- Remove lid and let it cook on slow flame for 5 more minutes.
- Remove from pan and let it cool in syrup.
- For Cream Chantilly:- whip cream in a chilled bowl.
- Add icing sugar slowly and keep whisking. Add vanilla extract and let it whisk till it reaches firm peaks stage. Keep it in refrigerator.
- For Kesar Mousse:- Whip cream to soft peaks and keep aside.
- Chop white chocolate and keep aside.
- Take cream in a pan add kesar and rasmalai essence and bring it to boiling point.
- Pour cream over chopped chocolate and leave it for 2 minutes. Chocolate will melt and mix it gently.
- In a separate small bowl put gelatin with little water and keep it aside for 2 minutes to bloom.
- Microwave the gelatin mixture and mix it gently.
- Add gelatin to chocolate cream mixture.
- Fold whip cream in chocolate mixture and pour in silicon moulds and keep in refrigerator for 2 hours.
- For cardamom crumble:- Mix refined flour, sugar, cardamom powder, pista and butter. Mix it thoroughly till it look like bread crumbs.
- Put this crumble mixture in baking tray and bake in preheated oven at 170 degree celcius for 10 minutes.
- For Pomegranate Coulis:- take pomegranate juice and sugar in a pan and bring to boil.
- Mix cornflour in water and pour in boiling juice stirring continuously. The juice will become thick. Remove from flame and let it cool.
- Assembly :-
- Pour sauce in plate in circular motion.
- Drain water from rasgullas. Cut rasgullas from centre and apply a layer of chantilly cream and sandwich with rasgulla.
- Demould kesar mousse from silicon moulds and arrange in plate.
- Put a piece of sandwich rasgulla over kesar mousse.
- Put some crumble on empty space near mousse and rasgulla.
- Decorate with kesar and pista and serve cold.
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