Best Advice to Serving Tasty Chantilly Rosogulla
Wishing to eat Chantilly Rosogulla a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with useful instructions on cooking a Chantilly Rosogulla like a famous chef made.
We hope you got insight from reading it, now let's go back to chantilly rosogulla recipe. To make chantilly rosogulla you only need 30 ingredients and 31 steps. Here is how you do it.
To make an extraordinary Chantilly Rosogulla, below are the components required:
- Provide of For Rasgulla.
- Get 500 ml of Milk.
- Provide 2 lemon of Juice.
- Use 2 cups of sugar.
- Get 5 cups of water.
- You need of For Cream Chantilly.
- Use 100 gm of Whip Cream.
- Take 2 tbsp of Icing Sugar.
- Provide 3 ml of pure Vanilla Extract.
- Get of For Kesar Mousse.
- Take 50 gm of Whip Cream.
- Get 100 gm of White compound/chocolate.
- Take 50 gm of Cream.
- You need 2 ml of Rasmalai Essence.
- Get as needed of strands of Kesar(saffron).
- You need 7 gm of gelatin.
- Take of For Cardamom Crumble.
- Use 45 gm of Refined Flour.
- Prepare 30 gm of Brown Sugar.
- Provide 3 gm of Cardamom Powder.
- Provide 25 gm of Chopped Pista.
- Use 30 gm of Butter.
- Take of For Pomegranate Coulis.
- You need 1/2 cup of Pomegranate Juice.
- Prepare 2 tbsp of sugar.
- Get 2 tbsp of Cornflour.
- Prepare as needed of Water.
- You need of Other ingredients.
- Provide as needed of Pista.
- Prepare as needed of Saffron strands.
After preparing the ingridients, now you are ready to make your 5-star Chantilly Rosogulla by following the instructions on this section:
- 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..
Recipe : Chantilly Rosogulla
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