Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, blueberry dessert plater. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Blueberry Dessert Plater is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Blueberry Dessert Plater is something that I have loved my entire life.

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.

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

The ingredients needed to make Blueberry Dessert Plater:

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

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.

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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