Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, blueberry dessert plater. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Blueberry Dessert Plater is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Blueberry Dessert Plater is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Blueberry Dessert Plater:

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

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Steps 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.

Yummy, pretty, and just in time for summer. Classic Blueberry Galette is a favorite treat around here. They are easy to make, bursting with flavor, and so easily customizable! This superfood berry is packed full of nutrients and perfect for summer. These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are.

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