Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, blueberry dessert plater. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Or, contact us… We'd be happy to help! In a kitchen robot (or by hand) finely grind the cookies and combine them with melted butter. Combine the quark, powdered sugar, orange zest and orange juice and mix well.

Blueberry Dessert Plater is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Blueberry Dessert Plater is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have blueberry dessert plater using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Blueberry Dessert Plater:

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

They are packed in large, shelf-stable, flexible and sturdy poly trays. Add lukewarm blueberry mixture and whisk until smooth. In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks. Get these exclusive recipes with a subscription to Yummly Pro.

Instructions 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.

Fresh, plump blueberries are bathed in a blueberry sauce and nestled in a prebaked pie crust. This dessert features one of summer's stars: fresh, ripe blueberries. We cook the blueberry mixture down until almost jammy, then fold in fresh berries for a bit of juicy pop in every bite. Coarsely crumbled English shortbread cookies act as the pie crust and add a delicious crunch. In the bowl of a food processor combine the flour, sugars and butter.

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