Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chantilly rosogulla. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chantilly Rosogulla is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Chantilly Rosogulla is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook chantilly rosogulla using 30 ingredients and 31 steps. Here is how you cook that.
The ingredients needed to make Chantilly Rosogulla:
- Prepare For Rasgulla
- Get 500 ml Milk
- Make ready 2 lemon Juice
- Take 2 cups sugar
- Take 5 cups water
- Make ready For Cream Chantilly
- Take 100 gm Whip Cream
- Make ready 2 tbsp Icing Sugar
- Make ready 3 ml pure Vanilla Extract
- Take For Kesar Mousse
- Prepare 50 gm Whip Cream
- Prepare 100 gm White compound/chocolate
- Take 50 gm Cream
- Prepare 2 ml Rasmalai Essence
- Take as needed strands of Kesar(saffron)
- Take 7 gm gelatin
- Prepare For Cardamom Crumble
- Make ready 45 gm Refined Flour
- Take 30 gm Brown Sugar
- Get 3 gm Cardamom Powder
- Prepare 25 gm Chopped Pista
- Take 30 gm Butter
- Take For Pomegranate Coulis
- Take 1/2 cup Pomegranate Juice
- Take 2 tbsp sugar
- Make ready 2 tbsp Cornflour
- Take as needed Water
- Get Other ingredients
- Make ready as needed Pista
- Make ready as needed Saffron strands
Instructions 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.
So that is going to wrap this up with this special food chantilly rosogulla recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
