Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, chantilly rosogulla. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Chantilly Rosogulla is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Chantilly Rosogulla is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chantilly rosogulla using 30 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Chantilly Rosogulla:
- Take For Rasgulla
- Get 500 ml Milk
- Make ready 2 lemon Juice
- Make ready 2 cups sugar
- Make ready 5 cups water
- Make ready For Cream Chantilly
- Take 100 gm Whip Cream
- Prepare 2 tbsp Icing Sugar
- Take 3 ml pure Vanilla Extract
- Make ready For Kesar Mousse
- Make ready 50 gm Whip Cream
- Make ready 100 gm White compound/chocolate
- Take 50 gm Cream
- Make ready 2 ml Rasmalai Essence
- Get as needed strands of Kesar(saffron)
- Get 7 gm gelatin
- Make ready For Cardamom Crumble
- Get 45 gm Refined Flour
- Get 30 gm Brown Sugar
- Get 3 gm Cardamom Powder
- Make ready 25 gm Chopped Pista
- Make ready 30 gm Butter
- Get For Pomegranate Coulis
- Make ready 1/2 cup Pomegranate Juice
- Get 2 tbsp sugar
- Make ready 2 tbsp Cornflour
- Make ready as needed Water
- Make ready Other ingredients
- Prepare as needed Pista
- Prepare 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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